Copycat Amy’s Mexican Tamale Pies

pinto beans, rinsed and drained

diced tomatoes

small zucchini, cut into tiny pieces (optional)

corn, drained (or 1 3/4 cup fresh or frozen)

chili powder

cumin

each: onion and garlic powder

salt

optional: hot sauce or red pepper flakes (for a spicier version)

for the topping: 1 cup cornmeal, 1/2 tsp salt, 2 cups water, and optional 2 tsp oil. Or you could probably just use instant polenta and slice it on top.