Chipotle Vegetarian Tamale Pie
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5
2 reviews
Excellent
Chipotle Vegetarian Tamale Pie
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Chipotle peppers take the filling in this Vegetarian Tamale Pie to a whole new level, and the corn-studded crust gives every slice a sweet & crisp exterior.Yield: 1 (10 inch) pie
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Ingredients
For the Filling
- 1 onion diced (approx 1 c
- 1 (4 oz) can mushroom drained, sliced
- 2 garlic minced, or 1/2 tsp garlic powder, cloves
- 1 c black beans drained if canned, cooked
- 1 c acorn squash peeled and diced small
- 1 (14 oz) can tomato undrained, diced
- 1/2 (7.5 oz) can chipotles in adobo undrained, chillies chopped
- ½ tsp cinnamon
For the “Crust”
- 2 c masa harina (*See note for substitution)
- ¼ c cornmeal
- 1 Tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 egg beaten
- 2 c water
- 1 c corn fresh or frozen and thawed
Instructions
- Preheat oven to 350F.
Start the Filling
- Heat onions in a large, cast iron skillet. Stir frequently and add a Tbsp or two of water if necessary to keep the onions from sticking as they begin to brown (5 min).
- Add mushrooms and garlic. Sauté 2-3 minutes.
- Add beans, squash cubes, and tomatoes with juices. Mix to combine and bring to a simmer. Simmer until squash begins to soften, (10 min), adding water if necessary to keep a simmer.
Make the ‘Crust’ Batter
- In a large mixing bowl combine Masa, cornmeal, sugar, baking powder, and salt.
- Make a well in the middle and add the beaten egg and water. Mix well until a thick batter forms.
- Add corn and stir until incorporated.
Finish the Filling and Put it Together
- Remove cast ion pan from the heat. Add chopped chipotles with abodo sauce and cinnamon. Mix to combine. Transfer filling to a bowl.
- Spread slightly over half of the Crust Batter into the bottom of the still warm pan. The batter should be thick enough that you can spread it out and up the sides of the pan to create a crust.
- Spoon the filling over the crust batter and smooth it flat.
- Dollop the rest of the crust batter by the teaspoonful over the filling. Once the top has been mostly covered, smooth the batter together to form a solid top crust.
- Bake the pie for 50 min - 1 hour, or until the dough is golden.
- Let stand 5 minutes before serving.
Notes
- *Cornmeal may be substituted for Masa Harina in this case. These are not always interchangeable, and do have different consistencies, so you may need more water to reach a thick batter here. Masa Harina can be found in most grocery stores in the Mexican aisle.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
51.7g
(17%)
Protein
10.6g
(21%)
Fat
2.6g
(4%)
Cholesterol
20mg
(7%)
Sodium
231mg
(10%)
Fiber
8.9g
(36%)
Sugar
4.9g
(10%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 51.7g | 17% |
| Protein | 10.6g | 21% |
| Fat | 2.6g | 4% |
| Cholesterol | 20mg | 7% |
| Sodium | 231mg | 10% |
| Fiber | 8.9g | 36% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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