Black Bean and Tamale Pie
Turn your weeknight dinner into a celebration of bold, Southwest-inspired flavors with this hearty and comforting Black Bean and Tamale Pie. Featuring a spiced medley of black beans, juicy tomatoes, and sweet corn, this casserole-style dish is topped with a fluffy, cheesy cornbread crust that bakes to golden perfection in just minutes. With warm spices like cumin, chili powder, and paprika infusing the filling, every bite is rich, satisfying, and deliciously aromatic. Perfect for feeding a crowd, this easy-to-make recipe is a fusion of classic tamale flavors and cozy casserole appeal. Garnish with fresh cilantro for a pop of color and serve warm for a winning dinner packed with flavor and texture. Whether you're a fan of vegetarian comfort food or a lover of one-dish meals, this tamale pie recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Black beans, drained and rinsed
- 1 14-ounce can Diced tomatoes, with juices
- 1 cup Corn kernels, fresh or frozen
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Sugar
- 1 cup Milk (dairy or non-dairy)
- 1 large Egg
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or an 8x8-inch casserole dish with a bit of olive oil.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute, until fragrant.
Stir in the black beans, diced tomatoes (with juices), and corn. Add the cumin, chili powder, paprika, salt, and black pepper. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld.
While the bean mixture is cooking, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, flour, baking powder, and sugar.
In a separate bowl, whisk the milk and egg until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in half of the shredded cheddar cheese (reserve the other half for topping).
Transfer the black bean mixture to the prepared dish, spreading it out evenly.
Pour the cornbread mixture over the top of the bean filling, using a spatula to spread it evenly.
Sprinkle the reserved shredded cheddar cheese over the cornbread batter for a cheesy topping.
Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through. A toothpick inserted into the cornbread should come out clean.
Remove from the oven and let the tamale pie cool for 5 minutes before serving.
Garnish with fresh chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 33.0 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1133 mg | 87% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2692 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
