Photo Credit: acouplecooks.com

Vegetable Tamale Pies


Ingredients

  • 6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
  • 1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
  • 3 cups pinto beans, cooked (or canned)
  • 1 cup frozen corn
  • 1 15 ounce can diced tomatoes
  • 1 1/2 cups salsa
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup chopped cilantro
  • 2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
  • Sour cream to serve