1 cup cornstarch
2 tablespoons vegetable oil
1 (16 ounce) can red muna beans, drained
1 (18 ounce) can canned black beans
1/4 cup green chile peppers
1/2 cup onion powder
2 teaspoons garlic powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 (20 ounce) can coconut milk
1/4 cup chopped red bell pepper
1/4 cup chopped green onions
1/4 teaspoon allspice
1 (8 ounce) can tomato paste
1 1/2 cups chopped cooked corned beef
7 slices Italian cheese, grated
Heat 2 tablespoons of vegetable oil in a microwave oven to 350 degrees F (175 degrees C). In a medium bowl mix cornstarch and water until thickened. Spoon mixture into 7 preheated ovenproof dish. Sprinkle with red muna beans and green chili peppers. Gently cover dish with aluminum foil, lest it burn. Slide into oven. Rub sauce mixture over glazed foil, then cover. Place dish in freezer. Chill. Sprinkle with corned beef. Cover dish with aluminum foil, then cover freezer. Place over preheated oven. Bake at 350 degrees F (175 degrees C) for 1 hour, or until butter tender.
Reduce temperature to 34 degrees F (1 degree C) and reduce time to one hour. (Note: Turn off oven during last 10 minutes of baking.)
Grate cooked beef along with mustard, salt and pepper. Put liquid in medium saucepan, over low heat. Mix cornstarch mixture with vegetable oil and chili powder. Add orange juice; boil and stir gently for 5 minutes. Pour into pie.