Crockpot Tamale Pie

Perfect for Sunday Lunch, I put this in the crockpot in the morning and switch it on high as we go out the door. We are welcomed home by the tempting aroma of fresh baked cornbread. I serve it with a simple mexican slaw or salad and it makes a terrific and filling meal.

For those new to Traci’s Transformational Kitchen, the (S) stands for ingredients that come from your food storage. We believe in keeping a bulk supply of our non-perishable whole food staples on hand. The (G) is for ingredients that come from your garden, CSA or community garden (or the produce dept, for those who are still on their way to self-reliant living!)

Filling ingredients:

1 onion, chopped (G)

1 green pepper, chopped (G)

2 cloves garlic, pressed (G)

1 TBSP olive oil (S)

2 cups sprouted and low heated pinto beans (S)

1 fourteen oz. can diced tomatoes, undrained (S)

1 cup salsa (S)

2 tsp sea salt (or to taste)

Cornbread Topping:

1 cup sprouted wheat flour (or whole wheat pastry flour or all purpose GF flour) (S)

1 cup yellow cornmeal (S)

1 TBSP organic sugar or cane juice crystals (S)

1 1/2 tsp baking powder (S)

1 tsp sea salt (S)

1 cup fresh or thawed frozen corn kernels (G)

1  1/4 cups water (S)

2 TBSP flax seeds (S)

3 TBSP olive oil (S)

1. Grease your crockpot with non-stick olive oil spray or similar. Combine filling ingredients and scrape into crockpot, mixture will be thick.

2. Combine flour, cornmeal, sugar, salt, baking powder and thawed corn.

3. In the blender, blend water and flax seed until smooth. Add to dry ingredients with oil. Stir until all is moistened.

4. Spoon mixture evenly over filling. Cook on high for 3 hours. Test center of cornbread for doneness, it will look moist on the surface, but be crumbly inside.

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