I may have a slight obsession with baking things in my muffin tin…I never noticed until I realized the past 2 recipe posts were baked in a muffin tin, and this one is no exception. So the reason for this is….because….I guess for the most part they’re more portable, and easier to eat. It’s definitely not portion control, because John and I scarfed all 12 of these down in no time at all. These Tiny Vegetarian Tamale Pies could also easily be made in an 8×8 pan or a 9 inch pie plate especially if being served just for your family. However, made in the Muffin tins, they make the perfect appetizer or snack. The sweetness of the cornbread, along with the spiciness of the filling just really work so well together and you won’t be able to eat just one!
1/2 c chopped onion
2 cloves garlic
1/2 chopped bell peppers
1 15 oz can black beans rinsed and drained
1 14.5 oz can diced tomatoes with green chiles
1 tsp chilli powder
1/2 tsp cumin
1/8-1/4 tsp cayenne pepper
Preheat oven to 350.
Line muffin tin with liners. This is very important, otherwise getting your mini pies out will be very difficult.
Saute onion, garlic, and peppers until soft.
Add chilli powder, cumin, cayenne pepper, and salt.
Add black beans and diced tomatoes. Stir and simmer for 5 minutes.
Polenta Corn Topping:
2/3 c polenta (or cornmeal)
1/4 c whole wheat flour
2 tsp baking powder
1/2 c milk (I used unsweetened vanilla almond milk and it added a little more of a delicious sweetness to the corn bread, definitely recommend it)
1 tbsp maple syrup
2 tbsp apple sauce
1 c corn
a couple grinds of salt
Combine dry ingredients. Combine wet ingredients. Then stir both together.
Spoon filling into lined, and sprayed muffin tin.
Spoon Corn topping on top of that.
Bake for 15-20 minutes until corn topping is slightly browned.
Cool for 10 minutes before removing muffin liners.