Mexican Pot Pie
1 1/4 c chopped bell pepper
1/4 c chopped onion
2 t oil
2 c cooked pinto beans
1 c tomato puree
2 c corn kernels (cut off the cob)
1 t chili powder
2/3 c yellow cornmeal
1 2/3 c water
1 t Bragg Liquid Aminos
Preheat oven to 350 degrees. Sauté bell pepper and onion in oil until tender. Stir in beans, tomato puree, corn, and chili powder. Cover and cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set aside.
In separate saucepan, mix together cornmeal, water, and Bragg's.
Cook over low heat, stirring constantly until very thick, about 5 minutes.
Spread cornmeal mush over bean mixture to form a crust. Sprinkle chili powder over top of crust. Bake for 30 minutes or until crust is bubbly around the edges.