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Chipotle Vegetarian Tamale Pie

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

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 261 kcal
Course: Dinner
Cuisine: American

Ingredients

For the Filling
  • 1 onion, diced (approx 1 c)
  • 1 (4 oz) can sliced mushrooms, drained
  • 2 garlic cloves, minced, or 1/2 tsp garlic powder
  • 1 c cooked black beans (drained if canned)
  • 1 c acorn squash, peeled and diced small
  • 1 (14 oz) can diced tomatoes, undrained
  • 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

    Cup of Yum
  1. Preheat oven to 350F.
Start the Filling
    Cup of Yum
  1. 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).
  2. Add mushrooms and garlic. Sauté 2-3 minutes.
  3. 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
  1. In a large mixing bowl combine Masa, cornmeal, sugar, baking powder, and salt.
  2. Make a well in the middle and add the beaten egg and water. Mix well until a thick batter forms.
  3. Add corn and stir until incorporated.
Finish the Filling and Put it Together
  1. Remove cast ion pan from the heat. Add chopped chipotles with abodo sauce and cinnamon. Mix to combine. Transfer filling to a bowl.
  2. 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.
  3. Spoon the filling over the crust batter and smooth it flat.
  4. 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.
  5. Bake the pie for 50 min - 1 hour, or until the dough is golden.
  6. 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

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

% 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.