Black Bean Tamale Pie
Hearty, flavorful, and perfect for weeknight dinners, this Black Bean Tamale Pie is a comforting vegetarian twist on a classic favorite. Featuring a rich, Tex-Mex-inspired filling made with tender black beans, fire-roasted tomatoes, sweet corn, and a medley of warm spices like chili powder, cumin, and smoked paprika, this dish delivers bold, satisfying flavors in every bite. Topped with a golden, cheesy cornbread crust that’s perfectly soft yet sturdy enough to hold the savory filling, this one-pan meal is as easy to make as it is delicious. Ready in just about an hour, this family-friendly recipe is perfect for busy weeknights, potlucks, or cozy dinners at home. Serve it with fresh cilantro, sour cream, or creamy avocado slices for an irresistible finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 cups black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 cup shredded sharp cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 5 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the black beans, frozen corn, diced tomatoes (with their juices), chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 5–7 minutes, allowing the flavors to meld together. Remove from heat and transfer the mixture to the prepared baking dish.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and baking soda.
In a separate bowl, combine the buttermilk, lightly beaten egg, and shredded cheddar cheese.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Spoon the cornbread batter evenly over the black bean mixture in the baking dish, spreading it gently to cover the filling.
Bake in the preheated oven for 30–35 minutes, or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the center of the cornbread should come out clean).
Let the tamale pie cool for 5–10 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices, if desired.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 598 mg | 13% | |
*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.
