Vegetable Tamale Pie

Name: Vegetable Tamale Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving
Ingredients: 2 Tbsp olive oil; 1 yellow onion; 2 cloves garlic; 1 sweet potato; 1 oz. black beans; 1/2 bunch green onions; 1 poblano pepper; 1 Jalapeño; 1 z. can Red Enchilada Sauce; 1/2 Tbsp chili powder; 1/2 tsp ground cumin; 1/2 tsp salt; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 4 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1 large egg; 1/4 cup cooking oil; 1 cup shredded cheddar, optional; 1/2 bunch fresh cilantro (optional)

User Reviews

4.8

51 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
8
Calories
46109 kcal
Course
Main Course
Cuisine
American, International, Vegetarian

Vegetable Tamale Pie

Nancy Wheeler

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This vegetable tamale pie is super hearty and delicious with a jalapeno cornbread topping.

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Ingredients

Servings

2 Tbsp olive oil $0.32
1 yellow onion $0.48
2 cloves garlic $0.16
1 sweet potato $0.69
1 oz. black beans $0.56
1/2 bunch green onions $0.25
1 poblano pepper $0.84
1 Jalapeño $0.12
1 z. can Red Enchilada Sauce $1.53
1/2 Tbsp chili powder $0.07
1/2 tsp ground cumin $0.03
1/2 tsp salt $0.02

CORNBREAD TOPPING

1 cup yellow cornmeal $0.24
1 cup all-purpose flour $0.15
1/4 cup sugar $0.04
4 tsp baking powder $0.12
1/2 tsp salt $0.02
1 cup milk $0.62
1 large egg $0.25
1/4 cup cooking oil $0.21
1 cup shredded cheddar, optional $1.00
1/2 bunch fresh cilantro (optional) $0.43

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Instructions

Chop the onion and mince the garlic. Cook in a large skillet with olive oil over medium heat. While onion and garlic are cooking, peel and dice the sweet potato. Add the diced sweet potato to the skillet and continue cooking.
Remove the seeds from the poblano and jalapeno peppers, dice both, and add to the skillet. Also add the black beans (drained and rinsed), enchilada sauce, and sliced green onions. Stir and heat through. Taste the mixture and add the chili powder, cumin, and salt. Adjust to your liking.
Preheat the oven to 425ºF. To make the cornbread topping, combine the dry ingredients in a large bowl (flour, cornmeal, sugar, salt, and baking powder). Stir until evenly combined. Next, add the wet ingredients (milk, egg, oil, shredded cheese, and roughly chopped cilantro leaves). Stir these ingredients into the dry ingredients just until everything has become wet and the mixture looks even. Slightly beating the egg before adding it helps make this easier.
To build the tamale pie, pour the vegetable mixture into a deep pie dish, cast iron skillet, or 8×8 inch casserole dish. Next, pour the cornbread mixture over top and smooth it out evenly. Bake the pie in the preheated 425 degree oven for about 25 minutes or until the top of the cornbread is golden brown.