Tina’s Mexican Pie

Ingredients:

Vegetable Filling:

• 1 tablespoon oil
• 2 crushed garlic cloves
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 celery root, diced
• 1 teaspoon chili powder
• 400 g canned chopped tomatoes
• 300 g sweet corn (drained if using canned)
• 200 g red kidney beans (drained)
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Topping:

• 125 g cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 egg, beaten
• 90 ml milk
• 1 tablespoon oil
• 125 g grated cheese

Instructions:

Prepare the Vegetable Filling:

1. Heat the oil in a deep pan. Sauté garlic, peppers, and celery for 5–6 minutes until the vegetables soften.
2. Add chili powder, tomatoes, corn, beans, salt, and pepper. Bring to a boil, then let it simmer for 10 minutes.
3. Stir in cilantro and transfer the mixture to a heatproof baking dish.

Prepare the Topping:

1. In a bowl, mix the cornmeal, all-purpose flour, salt, and baking powder.
2. Make a well in the center, then add the egg, milk, and oil. Stir until you get a smooth batter.
3. Pour the batter evenly over the vegetable mixture. Sprinkle with grated cheese.

Bake:

Bake for 25–30 minutes, or until the topping is golden brown and set. Preheat the oven to 220°C.

Tina’s Recipe