Vegetarian Tamale Pie

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: For the filling:

2 tablespoons vegetable oil

1 cup finely diced onions

1 red bell pepper, deseeded and diced

1 tablespoon tomato paste

1 (28-ounce) can chopped tomatoes

3 garlic cloves, minced

3 teaspoons ground cumin

2 teaspoons hot chili powder

2 teaspoons dried oregano leaves

1 teaspoon smoked paprika

1 teaspoon cinnamon

1 ½ teaspoons salt, divided

1 (15.5-ounce) can black beans, rinsed and drained

1 (15.5-ounce) can red kidney beans, rinsed and drained

1 (15.5-ounce) can green lentils, rinsed and drained

subheading: For the cornbread topping:

1 cup yellow cornmeal

1 cup all-purpose flour

5 ounces cheddar cheese, shredded and divided

¼ cup light brown sugar, packed

2 teaspoons baking powder

½ cup milk

½ cup Greek yogurt

2 large eggs, beaten

½ stick butter, melted

1 cup canned sweet corn, rinsed and drained

2 ounces pickled jarred jalapeños, roughly chopped

subheading: Optional Ingredients:

Greek yogurt, for serving

cilantro, for serving

lime, for serving

Directions at tastingtable.com

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