Black Bean Tamale Pie (GF)
January 1, 2018
Colorful, delicious and nutritious. This Tamale Pie will warm you up while giving you a boost of energy.
- Prep: 15 mins
- Cook: 3 hrs
- Yields: 6 servings
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
1 (10 ounce) can diced tomatoes and chilies
1 (15 ounce) can organic corn, drained
1 medium red bell pepper, seeded and diced
3/4 cup gluten-free cornmeal (I use arrowroot flour to avoid additional corn)
Directions
1Spray the inner insert of a 4 - 6 quart slow cooker
2Add all base ingredients
3Whisk together the cornmeal (or arrowroot flour), all-purpose gluten-free flour, milk, sugar, and egg to form a batter.
4Pour the batter evenly on top of the base ingredients
5Sprinkle paprika on top
6Cover and cook on low for 5-6 hours or on high for about 3 hours
7The tamale pie is finished when the cornbread is fully cooked, set in the middle, and has begun to pull away from the sides.
8Uncover and let it sit in the slow cooker for 10 minutes before cutting.
I use all organic ingredients. Grass-fed cheddar cheese is available at Whole Foods.
The cook time varies depending upon whether you cook on low or high. I cook on high so it is done quickly.
You could probably put ingredients in a casserole dish and bake it if you don't own a slow cooker.
RECIPE ADOPTED FROM SIMPLY GLUTEN FREE MAGAZINE HOLIDAY EDITION 2017