Pueblo Pie 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 tsp chili powder 2 tsp cumin 1/2 tsp fine sea salt 1/2 tsp cayenne pepper 3 cups water 1 cup yellow stone-ground cornmeal 1 Tablespoon lemon juice 1 tsp dijon mustard 1/2 tsp fine sea salt shredded mozzerella cheese 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 min before serving.
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