For an easier variation of this, try Southwest Tamale Tart.
1 medium green pepper, chopped (3/4 cup)
1 small onion, chopped (1/3 cup)
2 cloves garlic, minced
1 tablespoon cooking oil
1 (15 oz) can kidney beans, rinsed, drained, and slightly mashed
1 (15 oz) can pinto beans, rinsed, drained, and slightly mashed
1 (6 oz) can (2/3 cup) vegetable juice cocktail
¼ cup snipped cilantro or parsley
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup yellow cornmeal
½ cup flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 (4 oz) can chopped green chili peppers
2 tablespoons cooking oil
½ cup shredded cheddar cheese (2 ounces)
Preheat oven to 400°.
Grease a 10-inch quiche dish or a 2-quart square baking dish; set aside.
In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil untill tender, but not brown. Stir in the kidney beans, pinto beans, vegetable juice cocktail, cilantro or parsley, chili powder, and cumin. Heat through. Spoon the bean mixture into prepared baking dish.
In a medium bowl combine the cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, green chili peppers, and 2 tablespoons oil. Add to cornmeal mixture, stirring just till combined. Fold in cheese. Spread cornmeal mixture evenly over the top of the bean mixture. Bake, uncovered, about 20 minutes or till golden brown.
Makes 6 servings.