Recipe

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• 1 1/2 cups cornmeal
• 2 cups water
• 2 cups vegetable broth
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup corn
• 1 (4 oz) can mild green chilies
• 1 chipotle chile in adobo, minced
• 15 oz black beans, rinsed and drained
• 1 large tomato, chopped
• 1/2 small onion, chopped
• 1 dash cayenne pepper (optional)
• 1 dash cumin
• 1 dash chili powder
• 1/2 chipotle chile in adobo, minced
• 2 chopped tomatillos

• 1 Mix all pie ingredients except for corn meal. Bring to a slight boil and slowly whisk in corn meal.
• 2 Continue to whisk and as it thickens, stir constantly till a spoon will stand up straight in it.
• 3 Pour into an 8x8 casserole dish and let it set while you make the salsa.
• 4 Mix all salsa ingredients together in a bowl. Serve on top of the tamale pie.