Tamale Pie #2

A vegetarian tamale pie that cooks entirely in the microwave. Beans, corn, green pepper, and olives sit under a spiced tomato sauce, then get topped with a cornmeal crust that steams up soft and tender in about 10 minutes.

The filling is flexible. Use whatever cooked beans you have on hand: black, red kidney, or pinto all work. The tomato sauce mixed with cumin, chili powder, and oregano ties everything together with that smoky, earthy Southwestern flavor.

The cornmeal topping gets pre-cooked in the microwave for 6 minutes before going onto the filling. This step is important. Raw cornmeal spread directly over the beans won’t cook through evenly and will leave you with gritty, crunchy patches. Pre-cooking it into a thick polenta-like mush first, then stirring in the egg replacer, creates a smooth, cohesive crust that sets up properly during the final cook.

Let it cool slightly before cutting. The filling needs a few minutes to thicken and the cornmeal topping firms up as it rests.

Pro Tips

• Stir the cornmeal mixture well after the initial 6-minute cook. It lumps if you skip this step, and those lumps bake into the crust.
• Spread the cornmeal topping all the way to the edges of the casserole. Gaps let steam escape and the filling bubbles up through uncovered spots.
• Use salt-free tomato paste to control the sodium, since the olives and canned beans add plenty.
• This reheats well. Cover and microwave individual portions for 2-3 minutes.

Variations

• Add shredded cheese on top of the cornmeal crust in the last 2 minutes of cooking for a melty topping.
• Stir diced jalapenos or canned green chiles into the bean mixture for more heat.
• Use this same filling and cornmeal topping method in a conventional oven at 375°F (190°C) for 25-30 minutes if you prefer a firmer crust.