Individual Pinto and Black Bean Tamale Pies

After I posted the photos of the pies I received a lot of request for the recipe. So here it is...

Makes 8
Prep time: 35 minutes
Total Time: 1 hour

2 tablespoons vegetable oil, such as sunflower
2 bunches scallions, trimmed, white and green parts separated and thinly sliced
4 garlic cloves, minced
Coarse salt and ground pepper
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (15.5 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup water
1 tube (16 ounces) prepared plain polenta, sliced into 8 equal round and patted dry
1 packed cup fresh cilantro leaves, coarsely chopped, plus more for garnish (optional)
1/2 teaspoon hot sauce, such as Tabasco
11/2 cups shredded pepper jack cheese (6 ounces)
salsa, for serving (optional)

1. Preheat oven to 400'F. In a large saucepan, heat 1 tablespoon ild over medium; add white parts of scallions and garlic and season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add both beans, tomatoes (with their juices), and the water and bring to a boil, mashing about one-quarter of the beans with the back of a spoon against side of pan. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.

2. Meanwhile, brush eight 10- to 12- ounce ramekins or custard cups with remaining table-spoon oil. Place a polenta round in each ramekin.

3. Remove bean mixture from heat. Stir in green parts of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins, dividing evenly, then top with cheese. Bake until cheese is melted and filling is bubbling, 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with additional cilantro, and serve with salsa.