Vegetarian Tamale Pie Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 cup finely diced onions
  • 1 red bell pepper, deseeded and diced
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can chopped tomatoes
  • 3 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 2 teaspoons hot chili powder
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons salt, divided
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (15.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15.5-ounce) can green lentils, rinsed and drained
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 5 ounces cheddar cheese, shredded and divided
  • ¼ cup light brown sugar, packed
  • 2 teaspoons baking powder
  • ½ cup milk
  • ½ cup Greek yogurt
  • 2 large eggs, beaten
  • ½ stick butter, melted
  • 1 cup canned sweet corn, rinsed and drained
  • 2 ounces pickled jarred jalapeños, roughly chopped
Directions
  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onion and cook for about 6 minutes until soft, stirring as it cooks.
  3. Add the bell pepper and tomato paste and cook for another 2 minutes.
  4. Add the chopped tomatoes, garlic, cumin, chili powder, oregano, smoked paprika, cinnamon, and 1 teaspoon of salt.
  5. Then, mix in the black beans, red kidney beans, and lentils until well combined. Leave to simmer uncovered on low heat while you make the cornbread topping.
  6. Preheat the oven to 400 F.
  7. Mix the cornmeal, flour, 2 ounces of cheese, sugar, baking powder, and ½ teaspoon of salt in a large mixing bowl.
  8. In a separate bowl, mix the milk, yogurt, eggs, and butter.
  9. Stir the wet ingredients into the dry ingredients until well combined.
  10. Fold in the sweetcorn and jalapeños and set aside.
  11. Transfer the bean mixture to a 9x11-inch oven-proof dish.
  12. Scatter the remaining 3 ounces of cheese on top of the filling.
  13. Spread the cornbread topping mixture evenly on top and bake for 25 to 30 minutes until the cornbread topping is nice and golden.
  14. Serve this tamale pie topped with yogurt, cilantro, and lime wedges if desired.