Individual Pinto and Black Bean Tamale Pies
This recipe was adapted by Chef Alli from Cooking Light Magazine.
1 Tbs. canola oil
1 bundle scallions, thinly sliced, green and white parts separated
3 cloves garlic, minced
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 lb. ground turkey or lean beef, browned and fats drained
1 can diced tomatoes, with juice
1/2 cup broth
16 oz. tube prrepared plain polenta, sliced into 8 equal rounds, patted dry
1/2 cup fresh cilantro leaves, chopped
1/2 - 1 tsp. chipotle sauce
1 cup shredded Pepper Jack cheese
Salsa and plain Green yogurt, for garnishing
Preheat oven to 375 degrees F. In a large sauce pan, heat oil over medium heat; add white parts of scallions and garlic and season to taste with salt and pepper. Cook until scallions are softened, stirring constantly, 2-3 minutes. Meanwhile, using a potato masher, mash about 1/3 of black and pinto beans in a flat dish with sides, such as a pie plate.
Add ground turkey, black beans, pinto beans and smashed beans to the sauce pan with scallion mixture, along with diced tomatoes and broth; bring to a boil, then reduce to a simmer and cook until mixture has thickened, 10-15 minutes. Meanwhile, coat ten 10-12 oz. ramekins (or sub custard cups) with non-stick spray; place a polenta round in each prepared ramekin.
Add reserved green parts of scallions, cilantro and chipotle sauce into bean mixture and stir to combine; spoon mixture into prepared ramekins, then top with cheese. Bake for 15 minutes or until cheese is melted. Let stand for 10 minutes before serving. Garnish with salsa and yogurt (or sour cream) and additional cilantro if desired.