Source: Vegi-Mex by Golden West Publishers
1 cup Masa Harina (tamale corn flour, or corn meal with 1/4 cup lime juice)
1 egg (or use an egg substitute powder)
1 TBL chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper powder
1/2 tsp salt
1 can 15 oz whole kernel corn (save juice)
1 can 15 oz petite diced tomatoes (save juice)
1 can 15 oz black beans, drained (do not save juice)
1 can 15 oz green enchilada sauce (medium heat, or use red sauce for mild heat)
1 can 4 oz diced green chilies (mild or hot, your choice)
4 scallions with greens, chopped
1 can 4 oz black olives, sliced (save juice)
1 1/2 cups shredded sharp cheddar cheese
Combine all of the dry ingredients and spices into a mixing bowl. Mix very thoroughly.
Combine in a measuring cup all of the 'saved juice' from the corn, tomatoes, and olives (plus egg and/or lime juice if using it). You need 1 1/2 cups of liquid, add milk or water as needed.
Add the liquid to the dry ingredients, add the corn, add the chilies, add the tomatoes, add the green onions, add the olives, and 1/2 cup of the cheese. Mix everything very well. The final 'dough ball' should be like very thick oatmeal but less dense than bread dough.
Oil the bottom of a casserole dish, put the black beans on the bottom then pour on top of the beans the green enchilada sauce.
evenly spread the dough ball on top of the beans.
Sprinkle the remaining cheese on top of the dough.
Bake at 325 degrees for about 45 minutes (until the dough is fully cooked).
Serve with a spicy salsa. Serves about 5.