Step 1

Preheat the oven to 375F. If your pot is not oven-safe, set a 9×9″ baking dish aside.

Step 2

Warm the oil in a large heavy-bottomed sauté pan or cast-iron skillet over medium high heat. Add the onion along with 1/2 teaspoon salt and sauté for 3 minutes. Then, add the garlic, cilantro, chili powder, cumin, and oregano to the pan. Sauté for 1 minute, until the garlic is fragrant.

Step 3

Add the bell pepper, zucchini, and corn to the pan along with the remaining 1/2 teaspoon of salt. Reduce the heat to medium heat and sauté for 5 to 7 minutes, until the zucchini is translucent and most of the liquid has evaporated.

Step 4

add the pinto beans and tomato sauce to the pan and mix well. Bring the dish to simmer and cook for 2 to 3 minutes. If your pan is not microwave safe, transfer the “filling” to a greased casserole dish now. Smooth the top of the filling in either dish and press it down a bit with a spatula.

Step 5

combine the masa, water, oil, turmeric, and salt together in a medium bowl and mix well to form a thick, smooth batter. Use a large spoon to dollop the masa on top of the casserole dish, then use a spatula to spread it out into a thin, even layer on top.

Step 6

Bake in the oven for 25 – 27 minutes, or until the masa is golden and set.

Step 7

Top as desired and serve warm. Store any leftovers in the fridge for up to 5 days. You can also freeze your leftovers for up to 2 months.