Mexican Masa Casserole

Makes 1 (13 x 9 x 2″) casserole.

Ingredients:

Main Dish

• 1 (15 oz) can black beans or black soybeans
• 1 (15 oz) can corn
• 2 Tbsp vegetable oil
• 1 medium onion, halved, thinly sliced
• 1 medium red bell pepper, deseeded, thinly sliced
• 2-3 cloves garlic, minced
• 1 plum tomato, coarsely chopped
• 1 1/2 c long gain or jasmine uncooked rice
• 1 1/2 c beef-style vegetarian broth
• 1/2 c chipotle sauce
• 1/2 tsp smoked paprika
• 1 tsp chili powder

Masa Layer

• 1 1/2 c masa harina flour
• 1 stick butter, melted
• 1 c beef-style vegetarian broth
• 1/2 tsp salt
• 1/2 tsp chili powder
• 2 c shredded Mexican style cheese (divided use)

Directions:

Main Dish:

1. Preheat oven to 375 degrees F and grease a 13 x 9 x 2 ” casserole dish.
2. Rinse and drain the cans of beans and corn. Spread them evenly in the prepared dish.
3. In large skillet over high heat, warm the oil. Saute onion and red bell pepper 5 minutes. Add garlic; saute another minute.
4. Turn off heat. Add tomatoes, uncooked rice, broth, chipotle sauce, paprika and chili powder. Mix well. Spoevenly over the beans and corn.

Masa Layer and Baking:

1. In large bowl, blend masa harina with melted butter, broth, salt, and chili powder. Mix well.
2. Add one cup of the Mexican cheese; blend, using clean hands.
3. Drop masa mixture in even dollops. Smooth with wooden spoon.
4. Bake 35 minutes or until golden brown.
5. Spread remaining cup of cheese on top. Bake another 5 minutes. Serve hot.