 | | Directions |
- Preheat oven to 350 degrees
- Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
- Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
- Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
- Layer bean mixture and then cheese. Top with remaining masa corn mixture.
- Bake for 1 hour. Serve with Salsa.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 7 x 11 baking dish, large bowl
Serving Size: 2 tablespoons
|  | | Ingredients | | - | | 2 cups 4 ears of corn, cooked, cut off cob |
| - | | 1 cup chicken or vegetable stock |
| - | | 1 cup masa harina |
| - | | 1 can (16 oz.) canned creamed corn |
| - | | 1 teaspoon baking powder |
| - | | 2 tablespoons unsalted butter, melted |
| - | | 2 cans (15 oz. ea.) black beans, rinsed and drained |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon chili powder |
| - | | 1/4 teaspoon garlic powder |
| - | | pinch cayanne pepper |
| - | | 1/2 teaspoon oregano |
| - | | 1/4 cup tomato puree |
| - | | 1 can (4 1/2 oz.) diced green chilies |
| - | | 2 cups cheddar cheese, shredded |
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