Individual Pinto and Black Bean Tamale Pies

Reprinted from the book Everyday Food: Light. Copyright 2011 by Martha Stewart Living Omnimedia, Inc. Photo by David Loftus. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Individual Pinto and Black Bean Tamale Pies

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    2 tablespoons vegetable oil 1/2 cup water
    2 bunches scallions, white and green parts separated and thinly sliced 1 tube (16 ounces) plain prepared polenta, patted dry
    4 cloves garlic, minced 1 packed cup fresh cilantro leaves, roughly chopped
    Coarse salt and ground pepper 1/2 teaspoon hot sauce, such as Tabasco
    2 cans (15-ounces each) pinto beans, drained and rinsed 1 1/2 cup (6 ounces) coarsely shredded pepper Jack cheese
    2 cans (15-ounces each) black beans, drained and rinsed Salsa, for serving
    1 can (14.5 ounces) diced tomatoes in juice


    Prep: 35 min Total:
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    • 1

      Preheat oven to 400°. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.

    • 2

      Meanwhile, brush eight 10- to 12- ounce ramekins or custard cups with remaining oil (if using pie plates, see opposite). Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.

    • 3

      Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400°, 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

    • 4

      To make in pie plates: Brush each of two deep-dish pie plates with 1/2 tablespoon oil. Slice polenta crosswise into 16 rounds; place 8 rounds in each pie plate. Top with bean mixture, then cheese. Bake at 400°, 15 to 20 minutes. Let stand 10 minutes before serving.

    • 5

      To freeze: Let unbaked pies cool completely; cover with aluminum foil. Freeze up to 3 months. Bake frozen in foil-covered ramekins at 400° until warm in center, 60 to 70 minutes. Remove foil; bake until cheese is golden brown, about 15 minutes more.

    nutritional information

    11.6 g
    11 g
    Saturated Fat:
    4.3 g
    42.8 g
    17.3 g
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