Mexican Tamale Pie

Very simple to make and suprisingly tasty. Serve with a big salad for a satisfying and filling meal.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup cornmeal
• 2  cups water
• 1⁄2 teaspoon salt
• 1  onion, chopped
• 1⁄2 cup red bell pepper
• 1⁄2 cup green bell pepper
• 1 (15 ounce) can diced tomatoes (include juice)
• 1 (19 ounce) can red kidney beans
• 1  lb  frozen mixed vegetables, your choice
• 1  teaspoon chili powder
• 1  teaspoon cumin
• 1⁄4 teaspoon cilantro
• 2  cups  veggie crumbles (Yves, Boca, etc.)
• 1 1⁄2 cups  grated low-fat cheddar cheese or 1 1⁄2 cups monterey jack cheese

Directions

1. Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
2. Cover and lower the heat and continue cooking for 10 minutes, stirring often.
3. Put the next 9 ingredients into a medium to large saucepan.
4. Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
5. Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
6. Spoon vegetable mixture over the cornmeal.
7. Bake in a 350F oven for 25 minutes.
8. Sprinkle cheese on top and cook for 5 more minutes.