Tamale Pie

Ingredients:

1/2 cup cornmeal
1/4 cup masa harina
3/4 cup creamed corn
2 tablespoons honey
1/2 cup almond milk
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons apple cider vinegar
2 cups pinto or black beans
1 zucchini, chopped
1-1/2 cup tomatoes, diced
1 cup salsa
zest of half a lime
1/2 cup cilantro, chopped
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
salt, to taste
1 cup vegan cheddar jack cheese, shredded
vegan sour cream

Combine cornmeal, masa, creamed corn, honey, milk, salt, baking powder, and vinegar. Add more milk or water until it becomes a smooth paste. Divide half the mixture between 4 ramekins and bake for 10 minutes at 350. Set aside.

Partially mash the beans. Combine beans, zucchini, tomatoes, salsa, lime zest, cilantro, oregano, cayenne, and salt. Divide between ramekins.  Top with the cheese, then remaining corn batter. Bake for 30 minutes at 350. Allow to set for 5 minutes. Top with a dollop of sour cream and cilantro and serve.