TAMALE PIE

I picked up this trick from watching Rose Reisman when I “guested” on her TV show. I didn’t get the recipe, but I got the idea, and it’s a good one. It’s a great appetizer or even a main course. And it is totally vegetarian. Plus “manly men will like it,” says Rose.

INGREDIENTS

I regular-sized can black beans (or kidney beans in a pinch).
1 small can corn nibblets
1 tiny can hot peppers
or 4 cut up jalepeno peppers

or I can spicy canned tomatoes and omit ketchup( the idea here is to put some zest into the beans and corn which are rather dull).

1/4 cup or more, ketchup
4 soft tortillas
1/2 lb. Grated cheese (Cheddar or Jack)
1 small container Parmesan cheese.

PROCEDURE

The real trick here is to get a spring form pan that is the same size as a tortilla (or vice versa). Or cut the tortilla to fit. Pre-heat oven to 375º.

Drain the beans and then mash them partially, so there are still some whole ones. Mix in drained corn kernels and peppers and ketchup until mixture is a spreadable consistency.

Place a tortilla on the bottom of the pan.

Spread 1/3 of the bean mixture on top of the tortilla. Then 1/4 of the grated cheese. Sprinkle with a little Parmesan.

Add another tortilla. Then 1/3 the bean mixture, then the cheeses. Continue layering. Finish with the fourth tortilla and sprinkle with remaining cheese.

Bake for 30 minutes or until the top is golden.

Remove from oven. Run a knife around the edge between the pie and the pan. Let sit for fifteen minutes or longer and serve in wedges.