Veggie Tamale Pie
Bursting with bold Tex-Mex flavors, this Veggie Tamale Pie is a hearty, crowd-pleasing casserole perfect for busy weeknights or casual gatherings. Featuring a medley of colorful vegetables like zucchini, bell peppers, and corn, paired with protein-packed black beans and a zesty blend of spices, this dish is topped with a golden cornbread layer that's irresistibly fluffy. The finishing touch? A generous sprinkle of melted cheddar cheese that ties it all together in a comforting, flavor-packed bake. Ready in under an hour, this vegetarian tamale pie is as easy to make as it is satisfying to enjoy. Whether served on its own or with a side of fresh guacamole, it’s a guaranteed family favorite! Keywords: Veggie Tamale Pie, vegetarian casserole, Tex-Mex recipe, cornbread topping, easy dinner recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup frozen corn kernels
- 1 15-ounce can canned black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 box (8.5 ounces) jiffy cornbread mix
- 1 cup milk (for cornbread mix)
- 1 egg (for cornbread mix as per box instructions)
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and both red and green bell peppers. Cook for 5-7 minutes until softened.
Stir in the minced garlic and zucchini. Cook for another 3-4 minutes, stirring occasionally.
Add the frozen corn, black beans, diced tomatoes with green chilies (with liquid), tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the mixture simmer for 5 minutes to allow flavors to meld. Taste and adjust seasonings if needed.
Transfer the veggie mixture to the prepared baking dish, spreading it evenly.
In a medium mixing bowl, prepare the cornbread batter according to the instructions on the Jiffy mix box, using the required milk and egg.
Pour the cornbread batter evenly over the veggie mixture in the baking dish, spreading it out with a spatula if necessary.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
Sprinkle the shredded cheddar cheese over the top of the cornbread layer and return the dish to the oven for 5 additional minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the tamale pie cool for 5 minutes before serving.
Serve warm and enjoy your hearty Veggie Tamale Pie!
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 92.6 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1686 mg | 130% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4481 mg | 95% | |
*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.
