I added about 2 oz of diced, browned tempeh to my version of
 this, but tempeh by itself is not a vlf ingredient so I did not
 include it in the recipe.  I doubt it was enough to raise the fat
 content of the recipe above 15%cff, but I made it optional for
 those who keep track of cff by individual food rather than by
 recipe.  I made this up night before last, and I'm just finishing
 the leftovers.  it was delicious and simple.  if you like fatfree
 cheese, you could melt some into the corn meal mixture, but it
 was good without it.
 
 tamale pie
 
 2 c water
 1 c fine yellow corn meal
 dash salt
 2 tsp chili powder
 
 1 can black beans, rinsed and drained 
   (or about 1 1/2 c cooked dried black beans)
 12 oz chunky salsa
 1 diced jalapeno (or to taste)
 1/2 tsp oregano
 1/2 tsp cumin seeds, toasted and cracked
   (or just under 1/2 tsp ground cumin)
 1/2 tsp coriander seeds, toasted and cracked
   (or under 1/2 tsp ground coriander)
 2 small or 1 large carrot, chopped
 
 
 prepare spices and then sautee carrots in vinegar or whatever you
 usually use, along with the spices.  add the jalapeno and the
 beans, stirring and cooking about 3 min, then add salsa and
 reduce heat to a simmer.  while the bean mixture is simmering,
 bring 2c water to boil with dash of salt.  a little at a time,
 sprinkle the corn meal into the boiling water, stirring
 constantly to avoid lumps.  continue sprinkling and stirring
 until you have a thick porridge resembling grits or cream of
 wheat (ymmv with the amount of corn meal this takes -- don't
 force all the corn meal into the batter if it looks done with
 less). remove batter from heat and stir in chili powder.  the
 bean mixture should be just about cooked now -- if carrots are
 tender, remove bean mixture from heat.
 
 spread 1/2 the corn meal mixture into the bottom of a large loaf
 pan or small baking dish. spread all of the bean mixture (or as
 much as reaonably fits in your pan) onto the corn batter.  top
 with remaining half of the batter, kind of like a top and bottom
 crust.  bake at 400 f for 30 min or until the top corn meal
 batter is pretty firmly set.
 
 garnish, if desired, with fresh tomatoes, cilantro, scallions,
 hot sauce, etc.