Vegetarian Tamale Pie
Savor the comforting flavors of the Southwest with this hearty and vibrant Vegetarian Tamale Pie—a crowd-pleasing dish that combines a flavorful vegetable-packed base with a golden, cornbread-inspired topping. Perfectly seasoned with chili powder, cumin, and paprika, the filling brims with juicy tomatoes, black beans, zucchini, and sweet corn, offering a nutritious twist on a classic. The easy-to-make cornmeal crust provides a tender yet crispy finish, with the option to include melty cheddar or vegan cheese for an extra layer of indulgence. Ideal for weeknight dinners or casual gatherings, this one-pan wonder is baked to perfection in under an hour and caters to vegetarian and vegan diets alike. With its irresistible combination of wholesome ingredients and bold spices, Vegetarian Tamale Pie is sure to become a staple in your kitchen.
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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
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 15-ounce can diced tomatoes with green chilies
- 0.5 cup vegetable broth
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk (use plant-based milk for vegan option)
- 3 tablespoons butter or vegan butter, melted
- 1 cup shredded cheddar cheese or vegan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, chili powder, cumin, paprika, and salt. Cook for 1 minute until fragrant.
Add the black beans, frozen corn, diced tomatoes with their juices, and vegetable broth. Stir to combine, then simmer for 5 minutes. Remove from heat and transfer the vegetable mixture to the prepared baking dish.
In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
Add the milk and melted butter to the dry ingredients, stirring until just combined. If using cheese, fold half of it into the batter.
Spread the cornmeal batter evenly over the vegetable mixture in the baking dish. Sprinkle the remaining cheese (if using) on top.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and a toothpick inserted into the crust comes out clean.
Remove from the oven and let the tamale pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 38.6 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1465 mg | 113% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3772 mg | 80% | |
*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.
