For a vegan version top it with a thick layer of chopped avocado or make it vegetarian and top it with grated cheese.
Either way it’s delicious!
GREASE a 9×13 casserole dish.
PREHEAT oven to 425*.
CRUST
Mix together the following ingredients in a medium sauce pan:
- 2 1/4 cups corn meal
- 2 cups water
- 1 1/2 cups almond (or your unsweetened milk of choice
- 1 teaspoon salt
STIR over medium-high until mixture is thickened, about 6 minutes.
FOLD IN
- 4 ounces canned diced green chiles
SET ASIDE 2 cups of the cornmeal mixture, cover.
SPREAD remaining cornmeal mixture into baking dish and up sides.
BAKE for 10 minutes.
While the crust is baking prepare the filling.
FILLING
SAUTÉ
- 1/2 Tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
ADD
- 3 cups cooked Pinto beans
- 2 cups tomato sauce
- 1/2 teaspoon Chipotle chili powder
- 1 cup corn kernels
- 1/3 cup of sliced olives
- 1 teaspoon salt
Stir until warm through.
Spoon filling into baked cornmeal crust. Spread remaining cornmeal mixture over filling.
BAKE 20 minutes.
VEGAN OPTION:
After baking garnish with 1 cup chopped avocado and 2 tablespoons sliced olives. Serve.
OR
VEGETARIAN OPTION:
After baking, sprinkle with cheese, bake 5-10 minutes or until cheese melts. Garnish with 2 tablespoons sliced olives. Serve.