| 11 | 40 | 291 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 8 |
| 4 cup | Polenta, cooked |
| 3 cup | Black beans, canned |
| 1 medium pepper(s) | Red bell pepper |
| 8 clove(s) | Garlic |
| 1 can(s) (16 oz) | Diced tomatoes, canned (no salt) |
| 1 cup | Green onion (chopped) |
| 1/3 cup | Nutritional yeast |
| 2 fruit | Lime |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1 tbsp | Cumin |
| 2 avocado(s) | Avocado |
1. Cook polenta and black beans according to instructions.
2. Wash fresh veggies and herbs.
3. Remove top and inside seeds from red bell pepper and dice into small pieces. Dice garlic in small pieces.
4. In a small sauce pan sauté bell pepper and garlic with juice of one lime on stovetop until pepper and garlic are slightly tender.
5. Measure 4 cups of polenta into glass pie pan and press with fingers to form to shape of pan. Place pan in freezer for 10 minutes.
6. Turn pan upside down onto clear plate and use a sharp knife to cut through center of polenta so you are left with a top and bottom circle.
7. Place bottom circle back into glass pie dish. Reserve top circle for later.
8. Top bottom polenta circle with canned tomatoes, chopped green onions, sautéed pepper and garlic, cilantro, nutritional yeast, and black beans.
9. Carefully place top polenta circle on top of pie. Wet fingers and use fingers to form and smooth the polenta pie top.
10. Bake at 450° for 40 minutes
| Fruit | 0.3 |
| Grain | 4.7 |
| Meat Alternative | 0.5 |
| Vegetables | 2.2 |
