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Categories:
cornmeal flour salt olive oil water soft cumin salt black pepper cayenne pepper black beans onions garlic corn cooked
Viewed: 56 - Published at: 5 years agoIngredients
- 1 cup cornmeal
- 1 cup flour, all-purpose
- 1/2 teaspoon salt
- 13 cup olive oil
- 4 tablespoons water ice cold
- 1/2 pound tofu soft, drained
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups black beans cooked
- 2 tablespoons onions minced
- 6 each garlic cloves roasted
- 1/2 cup corn cooked, for garnish, optional
Method
- CRUST: In a large bowl, combine cornmeal, flour and salt.
- Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly.
- Sprinkle with water and mix again.
- The mixture should form into a ball, add more water if necessary, but only a little at a time.
- Wrap in a damp towel and refrigerate for 1 hour.
- FILLING: Mash tofu and stir in cumin, salt, pepper and cayenne.
- Mix in the beans, being careful not to break them, and onion.
- Set aside.
- Preheat oven to 400F (200C).
- Place dough in a 9" pie plate and press down until it covers the plate.
- Refrigerate 30 minutes.
- Prick crust several times, cover with aluminum foil and weight it down.
- Bake 20 minutes, remove weights and foil and bake until the crust is dried out, about 5 minutes.
- Spread roasted garlic over the crust and spoon on the filling.
- Return to oven until heated through, about 15 minutes.
- Garnish with corn kernels if desired.
