Which brings us to:
Leftover Mexican Pie!Ingredients
1 T EVOO
1 1/2 C pinto beans (mine were from the freezer via crockpot)
1 C leftover rice (any kind)
1 1/2 C leftover roasted vegetables (I used my ratatouille, so peppers, onions, garlic, eggplant)
2 tsp cumin
2 tsp chili powder
1 tsp oregano
1 chipotle pepper, canned in adobo, minced
1/2 - 1 C shredded cheese (I used TJ's Quattro Formaggio cheese blend)
Cornbread: (recipe from How to Cook Everything by Mark Bittman)
1 1/4 C buttermilk, yogurt or soured milk (just mix 1 T vinegar into your milk and let it sit for a few minutes)
2 T butter or oil
1 1/2 C medium grind cornmeal
1/2 C flour
1 1/2 tsp baking powder
1 tsp salt
1 T sugar or honey, or more if you like sweeter cornbread
Preheat the oven to 375 degrees.
Heat EVOO in a 10" cast iron skillet over medium heat. When warm, add all the filling ingredients EXCEPT for the cheese. Keep this on medium-low while you make the cornbread.
For the cornbread, mix the dry ingredients in a large bowl. Add the soured milk, egg, sugar/honey and butter/oil. Stir to combine.
Sprinkle the cheese over the filling ingredients in the skillet. Pour the cornbread batter over the cheese. Pop it into the oven for 30 minutes, or until cornbread is just starting to turn brown on top.
Serve with green salad and/or negro modelo!
This recipe can be easily veganized if you use oil and sugar and soured soymilk in the cornbread and some egg replacer. In lieu of cheese, I'd add some salt to the filling mixture.
Serves 6-8, so we have lots of leftover leftover pie. ;)