5.20.13 More Dinners in Pie Tins

Black Bean - Polenta Pie
2.5 c cooked polenta
1 T vegetable oil
1 c chopped onion
1 cu chopped green bell pepper
1 c chopped canned tomatoes, or one 8-oz can whole peeled tomatoes, undrained
1.5 c cooked black beans
1 c cooked corn kernels
1 4oz can chopped chiles, drained
1.5 c shredded cheddar cheese, divided
1 egg
.333 c sour cream

1. Preheat 375
2. Thickly spread the polenta into a greased 9-inch pie plate, making a high crust over the edge of the dish
3. In a large skillet, heat the oil over medium-high heat. Add onion and peppers; cook, stirring, until tender, about 3 min. Add the tomatoes; cook, stirring, until most of the liquid has evaporated. Stir in the beans, corn and chiles. Stir in 1 c of the cheese.
4. In a small bowl, beat the egg; beat in the sour cream. Add to the bean mixture and stir until combined. Spoon into the polenta shell. Top with remaining cheese. Bake 35 min or until bean mixture has heated through and cheese has melted.

Shredded Carrot & Jicama Salad
2 c shredded carrot
1.5 c peeled, shredded jicama
1 T apple cider vinegar
2 t vegetable oil
1/8 t ground coriander
1/8 t salt, or to taste