Recipe adapted from
Cooking Light
1 Tbs. canola oil
1 bundle scallions, thinly
sliced, green and white parts separated
3 cloves garlic, minced
1 can pinto beans, drained
and rinsed
1 can black beans, drained
and rinsed
1 lb. ground lean beef, browned and fats drained, may substitute ground turkey or ground pork, if preferred
1 can diced tomatoes, with
juice
1/2 cup broth
16 oz. tube prrepared
plain polenta, sliced into 8 equal rounds, patted dry
1/2 cup fresh cilantro
leaves, chopped
1/2 - 1 tsp. chipotle
sauce
1 cup shredded pepper jack
cheese
salsa and plain Green
yogurt, for garnishing
Preheat oven to 375
degrees F. In a large sauce pan, heat oil over medium heat; add white
parts of scallions and garlic and season to taste with salt and pepper.
Cook until scallions are softened, stirring constantly, 2-3 minutes.
Meanwhile, using a potato masher, mash about 1/3 of black and pinto beans in a
flat dish with sides, such as a pie plate. Add ground beef, black
beans, pinto beans and smashed beans to the sauce pan with scallion mixture,
along with diced tomatoes and broth; bring to a boil, then reduce to a simmer
and cook until mixture has thickened, 10-15 minutes. Meanwhile, coat eight-ten 10-12 oz. ramekins (or sub custard cups) with non-stick spray; place a polenta
round in each prepared ramekin. Add reserved green parts of scallions,
cilantro and chipotle sauce into bean mixture and stir to combine; spoon
mixture into prepared ramekins, then top with cheese. Bake for 15 minutes
or until cheese is melted. Let stand for 10 minutes before serving.
Garnish with salsa and yogurt (or sour cream) and additional cilantro if
desired.
Now You're Cookin',
Chef Alli