Pueblo Pie

Ingredients:

1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16−oz can unsweetened tomato sauce
1 16−oz can black beans
1 16−oz can of corn
2 Teaspoon chili powder
2 Teaspoon cumin
1/2 Teaspoon fine sea salt
1/2 Teaspoon cayenne pepper
3 cups water
1 cup yellow stone ground cornmeal
1 Tablespoon lemon juice
1 Teaspoon dijon mustard
1/2 Teaspoon fine sea salt
shredded mozzerella cheese

Directions: 

Heat the oil in a large frying pan over medium−high heat. Add the onion, Pepper, and garlic and cook until softened, 6−8 minutes. Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.

Stir and mash the beans some to make a thicker consistancy. Pour into a 8 x 8 inch glass baking dish. Sprinkle a layer of mozzerella cheese on top of mixture. Preheat the oven to 350 F.

Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed. Bring to a boil over medium−high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.