Mexican Tamale Pie

• 1 cup cornmeal
• 2 cups water
• 1/2 teaspoon salt
• 1 onion, chopped
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 (15 ounce) can diced tomatoes (include juice)
• 1 (19 ounce) can red kidney beans
• 1 lb frozen mixed vegetables, your choice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cilantro
• 2 cups veggie crumbles (Yves, Boca, etc.)
• 1 1/2 cups grated low-fat cheddar cheese or 1 1/2 cups monterey jack cheese

1. Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
2. Cover and lower the heat and continue cooking for 10 minutes, stirring often.
3. Put the next 9 ingredients into a medium to large saucepan.
4. Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
5. Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
6. Spoon vegetable mixture over the cornmeal.
7. Bake in a 350F oven for 25 minutes.
8. Sprinkle cheese on top and cook for 5 more minutes.

cornmeal, water, salt, onion, red bell pepper, green bell pepper, tomatoes, red kidney beans, mixed vegetables, chili powder, cumin, cilantro, veggie crumbles, cheddar cheese

Taken from www.food.com/recipe/mexican-tamale-pie-87277 (may not work)