Vegetarian Tamale Pie

Ingredients

 * 1 3oz bag julienned sun-dried tomatoes, or whole then chopped
 * ½ cup boiling water
 * 6 cups water
 * 1 12 oz bag coarse yellow corn meal - harina de maiz
 * 1/2 teaspoon salt
 * 8 oz jalapeno jack cheese grated
 * 1 cup chopped onions
 * 2 cloves garlic minced
 * 2 - 3 jalapenos chopped
 * 1 small green pepper (1 cup or less)
 * 2 teaspoons dried oregano
 * 1½ teaspoons chili powder
 * 1 tsp cumin
 * 1 (15 ounces) can black beans, rinsed and drained
 * 1 (16 ounces) can pinto beans, rinsed and drained
 * 1 (14.75 ounces) can cream-style corn
 * 1 (4.5 ounces) can chopped green chilies
 * 6 tablespoons low-fat sour cream

Directions

 * 1) Combine tomatoes and boiling water; let stand 20 minutes.
 * 2) Drain tomatoes in a sieve over a bowl; set aside, reserving 1 tbs tomato-soaking liquid.
 * 3) Combine 6 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
 * 4) Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
 * 5) Stir in 3/4 of grated cheese reserving 1/4 to top the pie
 * 6) Pour half of cornmeal mixture into a lightly greased pyrex pan, 13 x 9. and press up sides
 * 7) Preheat oven to 400°F.
 * 8) In a large skillet, saute onion, garlic, jalapenos & green pepper in a little olive oil till soft.
 * 9) Add tomatoes, reserved tomato liquid, oregano, chili powder, cumin, beans, corn, and chiles, and cook 1 minute.
 * 10) Spoon bean mixture evenly over cornmeal crust.
 * 11) Drop remaining cornmeal mixture onto bean mixture.
 * 12) Sprinkle with remaining cheese
 * 13) Bake pie uncovered at 400°F for 30 minutes or until set.
 * 14) Serve pie with low-fat sour cream.