Picture from THE KITCHN Publisher
Get ready to tantalize your taste buds with this vegetarian twist on a classic comfort food! This tamale pie bursts with the goodness of black beans, corn, and a medley of colorful veggies, all nestled under a golden cornmeal crust. Not only is it packed with flavor and nutrients, but it's also surprisingly easy to prepare, making it a perfect choice for a satisfying weeknight meal.
| Prep Time | Cook Time | Servings |
| 10 mins | 40 mins | 6 |
INGREDIENTS
For the Filling
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 zucchini, chopped
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- Salt and pepper to taste
For the Crust
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup milk
For the Topping
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (optional)
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowls
- Whisk
- Spatula
- Meat thermometer
INSTRUCTIONS
step 1Preheat the oven to 400°F (200°C). Grease the baking dish lightly with olive oil.
step 2Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 mins. Stir in the garlic and cook for another minute until fragrant.
step 3Add the bell pepper, zucchini, and corn to the skillet. Cook for 5-7 mins, stirring occasionally, until the vegetables are softened but still retain some crispness.
step 4Stir in the black beans, diced tomatoes, chili powder, cumin, paprika, oregano, salt, and pepper. Bring to a simmer and cook for 5 mins, allowing the flavors to meld.
step 5While the filling is simmering, prepare the crust. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until it resembles coarse crumbs.
step 6Gradually add the milk to the dry ingredients, mixing until a soft dough forms. Don't overmix!
step 7Transfer the filling to the prepared baking dish. Spread the cornmeal dough evenly over the top of the filling, leaving a few gaps for the filling to bubble through.
step 8Bake the tamale pie for 20-25 mins, or until the crust is golden brown and the filling is bubbly. For extra peace of mind, insert the thermometer into the center of the filling. It should reach an internal temperature of 165°F (74°C) to ensure food safety.
step 9Remove the tamale pie from the oven and sprinkle with shredded Monterey Jack cheese. Let it cool for 5-10 mins before serving.
step 10Garnish with fresh cilantro (optional) and enjoy!
- For a spicier kick, add a chopped jalapeño pepper to the filling along with the bell pepper and zucchini.
- You can substitute pinto beans or kidney beans for the black beans.
If you don't have Monterey Jack cheese, you can use cheddar cheese or a Mexican cheese blend. - Serve the tamale pie with a side of sour cream, avocado slices, or salsa for extra flavor and richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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