1 onion, sliced
3 large ancho or poblano chile peppers
1 1/2 lbs. tomatillos, husks removed and halved
1 clove garlic, minced
1 cup water
1 cup canned black beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup cooked quinoa
1 tsp. ground cumin
1 tsp. sugar
salt and pepper to taste
2 tablespoons freshly chopped fresh cilantro
Cornmeal Topping:
5 cups water
1 1/2 teas. salt
1 2/3 cups yellow cornmeal

Preheat oven to 450 degrees. Spread sliced onions and whole peppers on one baking sheet and tomatillos, cut side down, on another. Put both baking sheets in oven and roast until onions are browned and tender and peppers are blistering and swelling, 18 to 25 minutes. Let vegetables cool. Remove skins from peppers, split open and discard seeds.

Reduce oven to 400 degrees. Place tomatillos, roasted onions, peppers and garlic in food processor and pulse until finely chopped. In large skillet, preferably cast iron, combine tomatillo mixture, water, beans, quinoa, cumin and sugar. Season with salt and pepper and simmer 5 minutes. Remove from heat and stir in cilantro. Set aside.

Make topping: In 2-qt saucepan, bring water and salt to a boil. Lower heat and slowly add cornmeal, whisking constantly, until thickened, about 4 minutes.
Lightly grease a 9 x 13 baking dish. Spread half the cornmeal mixture in baking dish. Spoon filling in an even layer over cornmeal. Spoon remaining cornmeal in a cross-hatch pattern over top. Bake pie until bubbling, about 20 to 30 minutes. Let stand for 5 minutes before serving.