Title: Vegetarian tamale pie
 Categories: Casseroles, Vegetarian, Tex-mex
      Yield: 4 Servings
 
      1    Onion; chopped
      1    Garlic clove; minced
      1 tb Oil
      2 c  Pinto beans, cooked; mashed
           -(or canned refried beans)
    1/4 c  Bell pepper, green; chopped
      2 ts Chili powder
    1/2 ts Cumin, ground
      2 tb Tomato paste
    1/2 c  Olive, black, pitted

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Cornmeal, yellow
      1 c  ;Water, cold
      2 c  ;Water, boiling, with
    1/2 ts Salt
      4 oz Cheddar; grated
 
  Preheat the oven to 350 F.  Saut‚ the onion and garlic in oil.
  Combine the beans, tomato paste, and seasonings (omit the seasonings
  or adjust to suit your taste if you are using canned, seasoned
  refried beans). Add the onion and garlic, and the green pepper and
  olives.
  
  For the crust, stir the cornmeal into one cup of cold water, then into
  boiling salted water. Cook and stir until the mixture is thick.
  
  Grease an eight-inch square pan.  Spread a little more than half of
  the cornmeal in the bottom of the pan. Pour the filling over the
  crust and spread evenly. Spoon the remaining cornmeal on top, and
  spread a bit (but it won't cover the whole top). Sprinkle the grated
  Cheddar on top. Bake for 35 minutes at 350 F. This will be easier to
  serve if you let it stand for ten minutes before cutting.