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Vegetarian Tamale Pie

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Submitted by oops

Vegetarian tamale pie with a golden cornmeal crust wrapped top and bottom around a spiced bean-and-barley filling loaded with corn, ripe olives, and sweet red pepper. A hearty meatless main baked until the cheese bubbles.

YIELD

4 servings

PREP

25 min

COOK

45 min

READY

1 hrs

Tamale pie skips the husk-wrapping fuss and bakes the whole idea into a casserole dish. A spiced cornmeal mush does double duty here as both the bottom crust and the lid, sealing in a savory filling so every forkful gets soft polenta and hearty beans at once.

The filling leans on a cooked seven-bean and barley mix, mashed for body, then warmed through with sauteed onion, sweet red pepper, corn, and ripe olives. Cumin and chili powder carry the Southwestern punch, and since the beans go in already cooked, a quick five-minute simmer is all the filling needs.

Spread two-thirds of the cornmeal over the bottom and up the sides, scoop in the filling, then cap it with the rest. A scatter of grated cheese melts into a golden, bubbling top as it bakes.

Chef Tips

  • Stir the cornmeal into cold water before it ever hits heat. Dumping it into boiling water all but guarantees lumps.
  • Cook the cornmeal until it pulls thick and glossy and comes to a real boil. A loose crust will slump instead of holding the filling.
  • Mash the beans only partway so the filling keeps some texture and bite.
  • It firms up as it cools and reheats beautifully, so it doubles as a make-ahead lunch.

Variations

  • No seven-bean blend on hand? Pinto or black beans stand in nicely.
  • Fold in diced green chiles or a chopped jalapeno for real heat.
  • Swap in sharp cheddar or pepper jack on top for more bite.

Ingredients

Group i
2 473
CUPS ML 7 BEAN AND BARLEY MIX, DRIED
cooked *
3 45
TABLESPOONS ML WATER
1 15
TABLESPOON ML TOMATO PASTE
¼ 1.3
TEASPOON ML ONION POWDER
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML CUMIN
1 5
TEASPOON ML CHILI POWDER
2 30
TABLESPOONS ML VEGETABLE OIL
½ 118
CUP ML ONIONS
chopped
1 5
TEASPOON ML SEA SALT
¼ 59
CUP ML OLIVES
ripe, sliced *
½ 118
CUP ML CORN
canned
½ 0.5
EACH EACH SWEET RED BELL PEPPER
chopped
¼ 59
CUP ML PARSLEY LEAVES
chopped
½ 118
CUP ML CELERY
chopped
Group ii
2 ½ 591
CUPS ML WATER
cold
1 ½ 355
CUPS ML CORNMEAL
1 5
TEASPOON ML SEA SALT
½ 2.5
TEASPOON ML CHILI POWDER
¼ 59
CUP ML CHEESE
grated

Directions

Mash cooked 7 Bean and Barley. Mix tomato paste with water. In skillet, sauté onion in oil and combine all Group I ingredients.

Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed.

Stir constantly to prevent sticking. Adjust seasonings to taste.

Combine the ingredients of Group II except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly.

Oil a 8” x 8” pan and spread ⅔ of the cornmeal mixture over the bottom and sides.

Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top.

Sprinkle the top crust with grated cheese and cook in a 350℉ (180℃). oven for 30 minutes or until golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 291 34% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 1273mg 53%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 18% Vitamin C 87%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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