Vegan Hot Tamale Pie

* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 1 medium yellow, red, or green bell pepper, seeded and finely chopped
* 2 garlic cloves, minced
* 1 16-oz. can unsweetend tomato sauce
* 1 16-oz. can pinto beans, rinsed and drained
* 1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon fine sea salt
* pinch of cayenne pepper
* 3 cups water
* 1 cup yellow stone-ground cornmeal
* 1 tablespoon freshly squeezed lemon juice
* 1 teaspoon Dijon mustard
* 1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 minutes before serving. Makes 8-inch square pie.

Number of Servings: 4

Recipe submitted by SparkPeople user GINGERSNARK.