Mini Vegan Tamale Pie

For crust, in a bowl stir together masa harina, almond flour, baking powder, and ½ teaspoon salt. Add broth; mix until a dough comes together. Knead dough until smooth, light, and airy. Set aside while making filling. 2. For oil-free: In an extra-large nonstick skillet combine onions, garlic, and ¼ cup water. Cook over medium about 10 minutes or until onions are tender, stirring occasionally and adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large skillet heat oil over medium, then add onions and garlic. Cook about 10 minutes or until onions are tender, stirring frequently.) Add bell peppers, zucchini, corn, beans, tomato paste, and 1 cup water; cook 5 minutes or until water is absorbed and vegetables are heated through, stirring occasionally. Remove from heat. Stir in taco seasoning and season with salt. Spoon filling equally into eight 16-oz. ramekins. 3. Preheat oven to 375°F. Transfer dough to a work surface and divide into eight equal portions. Roll one portion into a ball. Flatten ball and pat between your palms to form a disk the same diameter as the inside edge of ramekins. Place dough disk over filling in one ramekin. Cover ramekin tightly with foil and place it on a baking sheet. Repeat with the remaining dough and ramekins. 4. Bake 60 minutes. Let stand 10 minutes before removing foil. Serve hot with salsa.