Stove Top Tamale Pie
1 can vegetarian beans
1 can whole kernel corn, drained
¼ cup green pepper, chopped
1 ½ teaspoons oil
1 can (16 ounce) tomatoes
1 tablespoon chili powder
1/3 cup yellow cornmeal
¾ cup water
½ cup cheese, grated
Rinse sauce off vegetarian beans, drain well and set aside. Cook green pepper
and onion in oil in a large skillet until soft. Mash tomatoes with a fork; add along with vegetarian beans, corn and chili powder to the skillet. Cover skillet and cook over low heat for 10 minutes. In a small saucepan, combine cornmeal and water. Cook over medium heat, stirring while cornmeal thickens. Add cheese to the thickened cornmeal, spread over bean mixture to form a top crust. Cook uncovered over low heat until crust is set, for about 5 to 7 minutes. Serve hot.
