Vegetable Tamale Pies Recipe | Say Mmm

Ingredients

• 6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
• 1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
• 3 cups pinto beans, cooked (or canned)
• 1 cup frozen corn
• 1 15 ounce can diced tomatoes
• 1 1/2 cups salsa
• 2 teaspoons cumin
• 1/4 teaspoon cayenne
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 cup chopped cilantro
• 2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)