Tamale Pie Vegetarian
Savor the comforting flavors of the Southwest with this Vegetarian Tamale Pie, a hearty and wholesome dish that's perfect for weeknight dinners or potluck gatherings. Packed with colorful veggies like zucchini, red bell pepper, and corn, and protein-rich black and kidney beans, this recipe combines a flavorful chili-inspired filling with a golden, fluffy cornbread topping. Seasoned with chili powder, cumin, and paprika for a vibrant kick, this vegetarian tamale pie is an irresistible fusion of spice and texture. Easy to make with vegan-friendly options, it’s baked to perfection in under an hour and can be topped with shredded cheddar cheese, fresh cilantro, or creamy dollops of sour cream for added indulgence. Whether you're a veggie lover or just craving southwestern comfort food, this one-dish wonder is sure to please every palate.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 cup frozen corn
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.75 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 0.5 teaspoon salt (for cornbread topping)
- 0.75 cup milk (or plant-based milk)
- 1 large egg (or flax egg for vegan version)
- 2 tablespoons butter (or plant-based butter)
- 0.5 cup shredded cheddar cheese (optional topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or a casserole dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini. Sauté for 5 minutes, until slightly softened.
Add the minced garlic, chili powder, cumin, and paprika to the skillet. Cook for 1 minute until fragrant.
Stir in the black beans, kidney beans, frozen corn, diced tomatoes (with their juice), tomato paste, vegetable broth, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld. Remove from heat.
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt. In a separate bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the bean and vegetable mixture into the prepared baking dish in an even layer.
Pour the cornbread batter over the filling, spreading it evenly with a spatula. (Optional: Sprinkle shredded cheddar cheese on top.)
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Allow the tamale pie to cool for 5 minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or sour cream if desired.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 412.1 g | 150% | |
| Dietary Fiber | 80.4 g | 287% | |
| Total Sugars | 62.7 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1221 mg | 94% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5668 mg | 121% | |
*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.
