Tamale Pie

Each individual-size pie is packed full of fresh veggies and hearty black beans that get deliciously tender as they bake in a tomato sauce infused with taco seasoning. The crispy crust is formed with traditional masa harina and almond flour to deliver the perfect fusion of a tamale taste and potpie texture. Top each mini pie with salsa or a dash of hot sauce if you like extra heat, and dig in! Recipe is from Forks Over Knives and makes 8 mini pies (or you could use the same recipe to make one regular-sized pie).

INGREDIENTS

• 1⅓ cups masa harina

• ½ cup almond flour

• 1 teaspoon baking powder

• ½ teaspoon sea salt, plus more to taste

• 1 cup + 2 tablespoons vegetable broth

• 2 cups finely chopped yellow onions

• 6 cloves garlic, minced

• 2 cups finely chopped red bell peppers

• 2 cups finely chopped zucchini

• 2 cups fresh or frozen corn

• 1 15-oz. can black beans, rinsed and drained (1½ cups)

• 1 6-oz. can tomato paste

• 1 tablespoon taco seasoning

• Purchased oil-free salsa, for serving

INSTRUCTIONS

1. For crust, in a bowl stir together masa harina, almond flour, baking powder, and ½ teaspoon salt. Add broth; mix until a dough comes together. Knead dough until smooth, light, and airy. Set aside while making filling.

2. For filling, in an extra-large nonstick skillet combine onions, garlic, and ¼ cup water. Cook over medium about 10 minutes or until onions are tender, stirring occasionally and adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add bell peppers, zucchini, corn, beans, tomato paste, and 1 cup water; cook 5 minutes or until water is absorbed and vegetables are heated through, stirring occasionally. Remove from heat. Stir in taco seasoning and season with salt. Spoon filling equally into eight 16-oz. ramekins.

3. Preheat oven to 375°F. Transfer dough to a work surface and divide into eight equal portions. Roll one portion into a ball. Flatten ball and pat between your palms to form a disk the same diameter as the inside edge of ramekins. Place dough disk over filling in one ramekin. Cover ramekin tightly with foil and place it on a baking sheet. Repeat with the remaining dough and ramekins.

4. Bake 60 minutes. Let stand 10 minutes before removing foil. Serve hot with salsa. Enjoy!

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