Two Bean Tamale Pie
Dive into the hearty and flavorful goodness of Two Bean Tamale Pie—a comforting, crowd-pleasing dish that's as easy to make as it is satisfying to eat. This recipe combines a rich, spiced filling of black beans, pinto beans, juicy tomatoes, and tender corn, all seasoned with chili powder, cumin, and paprika for an irresistible Tex-Mex flair. Topped with a golden, fluffy cornbread crust that can be enhanced with cheddar cheese for extra decadence, this one-dish meal is perfect for weeknight dinners or cozy gatherings. With just 15 minutes of prep and customizable options like plant-based milk or cilantro, this baked tamale pie is a delicious vegetarian delight that everyone will love. Serve it warm with a side of sour cream, guacamole, or a fresh green salad for a complete meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 14.5 ounces canned diced tomatoes, with juices
- 1 cup frozen corn kernels
- 4 ounces canned green chilies
- 2 tablespoons chopped fresh cilantro (optional)
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt (for cornbread topping)
- 0.75 cup milk (or plant-based milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic, chili powder, cumin, paprika, and 1 teaspoon of salt. Cook for another 1-2 minutes until fragrant.
Add the black beans, pinto beans, canned diced tomatoes (with juices), frozen corn, and green chilies. Stir to combine and simmer the mixture for 5-7 minutes to allow the flavors to meld. Remove from heat and stir in chopped cilantro, if using.
Pour the bean mixture into the prepared pie dish or casserole dish and spread it evenly.
In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and 0.5 teaspoon of salt.
In another bowl, whisk together the milk, egg, and melted butter. Gradually stir the wet ingredients into the dry ingredients to form a smooth batter.
Optional: Stir in the shredded cheddar cheese for extra flavor.
Spread the cornbread batter evenly over the top of the bean mixture.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
Let the tamale pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 11.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 811 mg | 17% | |
*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.
