This comforting Meatless Tamale Pie is a vibrant, plant-based dish featuring a rich, spiced bean filling topped with a fluffy cornmeal crust. The base is simmered with onions, garlic, green peppers, and kidney beans for a deep, savory flavor profile enhanced by chili powder and fresh parsley. The cornmeal topping bakes to a tender, golden-brown finish, mimicking traditional tamales without the labor-intensive wrapping process. It’s a perfect weeknight dinner that balances robust textures and warm spices.
Meatless Tamale Pie
Description
This comforting Meatless Tamale Pie is a vibrant, plant-based dish featuring a rich, spiced bean filling topped with a fluffy cornmeal crust. The base is simmered with onions, garlic, green peppers, and kidney beans for a deep, savory flavor profile enhanced by chili powder and fresh parsley. The cornmeal topping bakes to a tender, golden-brown finish, mimicking traditional tamales without the labor-intensive wrapping process. It's a perfect weeknight dinner that balances robust textures and warm spices.Ingredients
Directions
-
Preheat your oven to 400°F (200°C) and grease an 8-inch baking dish.
-
In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and green peppers. Sauté until the vegetables are softened and translucent, about 5 minutes.
-
Stir in the tomato paste and chili powder, cooking for 1 minute to bloom the spices. Add the water, mashed beans, sliced olives, and fresh parsley. Simmer the mixture, stirring occasionally, until heated through and slightly thickened.
-
Spread the warm bean mixture evenly into the prepared baking dish.
-
In a medium bowl, whisk together the cornmeal, flour, salt, and baking powder.
-
Add the beaten egg, milk, 2 tablespoons of oil, and chopped green chilies to the dry ingredients. Stir just until combined; do not overmix.
-
Pour the cornmeal batter over the bean mixture in the baking dish, spreading it gently to cover the surface.
-
Sprinkle the grated cheddar cheese evenly over the top of the batter.
-
Bake uncovered for 20-25 minutes, or until the cornmeal crust is golden brown and has risen slightly.
-
Let the pie cool for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 65mg22%
- Sodium 450mg19%
- Total Carbohydrate 45g15%
- Dietary Fiber 12g48%
- Sugars 4g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Substitutions: You can use black beans or mixed beans instead of kidney or pinto beans. For a vegan version, omit the egg and use a flax egg or additional milk/oil in the batter.
Variations: Add diced tomatoes to the bean mixture for extra moisture and acidity. Top with avocado slices and sour cream (or a dairy-free alternative) when serving.
