This Vegetable Tamale Pie is a comforting, hearty dish that combines a savory filling of pinto beans, bell peppers, and onions with a fluffy, sweet cornmeal topping. The filling is seasoned with cumin and chili powder for a warm, aromatic flavor profile, while the cornmeal crust adds a tender, cake-like texture that contrasts beautifully with the chunky vegetables. It’s a satisfying vegetarian meal that’s perfect for family dinners or casual gatherings. The dish bakes until bubbly and golden, making it an easy, all-in-one casserole that requires minimal prep work but delivers maximum flavor.
Vegetable Tamale Pie
Description
This Vegetable Tamale Pie is a comforting, hearty dish that combines a savory filling of pinto beans, bell peppers, and onions with a fluffy, sweet cornmeal topping. The filling is seasoned with cumin and chili powder for a warm, aromatic flavor profile, while the cornmeal crust adds a tender, cake-like texture that contrasts beautifully with the chunky vegetables. It’s a satisfying vegetarian meal that’s perfect for family dinners or casual gatherings. The dish bakes until bubbly and golden, making it an easy, all-in-one casserole that requires minimal prep work but delivers maximum flavor.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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Spray an 8x8-inch baking pan with non-stick cooking spray.
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In a large bowl, combine the pinto beans, red and green bell peppers, onion, jalapenos, olives, garlic, tomatoes, cumin, and chili powder.
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Toss the filling ingredients until well mixed and set aside.
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In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
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In a small bowl, beat the yogurt, egg, and melted margarine until smooth.
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Pour the wet mixture into the dry ingredients and stir just until moistened; do not overmix.
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Spoon the vegetable filling evenly into the prepared baking pan.
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Spread the cornmeal batter evenly over the top of the vegetable filling.
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Sprinkle with chives if desired.
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Bake for 35-40 minutes, or until the filling is hot and bubbly, the topping is lightly browned, and a toothpick inserted into the center of the topping comes out clean.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 333.3kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 39.4mg2%
- Total Carbohydrate 81.3g28%
- Dietary Fiber 30.5g122%
- Sugars 16.2g
- Protein 18.2g37%
* 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
Allow to cool completely before covering. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based margarine and yogurt. You can also add black beans instead of pinto beans for a different texture.
Ensure the margarine is melted but cooled before mixing with the yogurt and egg to prevent curdling. If you prefer a spicier kick, leave some seeds in the jalapenos or add a dash of hot sauce to the filling.
