INGREDIENTS

Filling

• 1 small onion, diced
• 1 small bell pepper, diced
• 1 teaspoon minced garlic
• 1 roma tomato 
• 1 avocado 
• 1 cup corn kernels
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon taco seasoning
• 1/3 cup dry or 1 and 1/4 cup softened pinto beans or kidney beans
• 1/4 cup tomato paste (must be tomato page, NOT tomato sauce) because we want a real thick consistency

Crust

• 2/3 cups yellow cornmeal
• 1 1/2 cups water

DIRECTIONS

Filling

1. Fry onion, bell pepper, and garlic over medium heat for a few minutes.
2. Mix in the tomato, avocado and corn and fry for a few more minutes.
3. Mix in the beans and tomato paste.
4. Mix in the seasonings.

Crust

1. In a sauce pan, combine cornmeal and water.
2. Cook over medium low heat until the mixture starts to thicken, stirring constantly to prevent the mixture from sticking to the pot.
3. Immediately remove from heat.

Putting it all together

1. Preheat oven to 350 degrees.
2. Do NOT spray the pot pie dishes with non stick spray, as then the cornmeal will not "stick" to the sides. Cover pot pie baking dish with a thin layer of the cornmeal, less than you'd think you would need. Here, less is more, more or less.
3. Add filling, and then a final thin layer of the cornmeal.
4. Bake for 30 minutes.