Vegetarian Tamale Pie (Gluten-free) || Meatless Monday
A vegetarian twist on an American classic, this vegetarian tamale pie is a one-pot dinner made with black beans, onion, bell pepper, tomatoes, and corn and then topped with a cheesy cornbread-ish topping. This gluten-free, vegetarian dish with big flavors feeds a crowd and is much easier to make than traditional tamales.
Servings: 6
Calories: 443kcal
Ingredients
- 2 tablespoon avocado/olive oil
- 1 medium onion diced
- 3 medium cloves garlic thinly sliced
- 1 red bell pepper diced
- 1 Zucchini chopped
- 1 Serrano pepper minced
- 1 cup corn kernels
- 1 tablespoon ground cumin preferably from roasted whole seeds See Notes
- 1 teaspoon ground coriander preferably from roasted whole seeds See Notes
- 3 teaspoon chili powder See Notes
- Kosher salt and freshly ground black pepper to taste
- 1 15-ounce can black beans drained and rinsed
- 2 cups chopped tomatoes See Notes
- ½ cup fresh cilantro leaves and fine stems minced
For the Masa Crust:
- 2 cups corn masa
- 1 teaspoons baking powder
- Salt to taste about 1 teaspoon
- 3 tablespoon salted butter melted
- 2 – 2.5 cups warm water you can also use vegetable broth See notes
- 1 cup Colby jack cheese
For the Avocado Crema:
- ½ cup sour cream (or greek yogurt)
- ½ avocado
- ½ serrano or thai chili pepper
- ½ lime juiced
- Salt to taste
Instructions
- Preheat the oven to 400 degrees F.
- Set a cast iron or another oven-proof skillet on medium high heat. See notes.
- Add the oil and once it’s hot add the garlic and chopped onion. Sweat the onions for a minute before adding the bell pepper, and serrano pepper.
- Cook until the peppers have softened, about two minutes. Then mix in the zucchini, corn, tomatoes and spices. Cook for 5 minutes.
- Add the drained and rinsed black beans, add salt and black pepper. Stir well, adjust seasonings, add chopped cilantro and turn off the heat.
- Meanwhile, mix the masa, baking powder and salt in a large bowl. Add in the warm water (or broth) and butter. Whisk until smooth. Then stir in the cheese.
- Pour or scoop the corn masa batter evenly over the top and spread to the edges of the pans. You might have to gently spread it. If the batter is to thick to spread, add a little more water.
- Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean.
- While the vegetarian tamale pie is baking, blend all the ingredients of avocado crema together and keep refrigerated until ready to use.
- Spoon out the pie and serve warm with avocado crema and desired toppings!
Notes
Instead of using all the spice powders you can also use your favorite taco seasoning or taco sauce.
You can also used canned tomatoes if you like.
You might have to use a little bit more or less water depending on the weather and the brand of your masa. Masa mixtures sometime seize up, making them unspreadable. Make sure the batter is smooth but not overly wet.
Nutrition
Calories: 443kcal | Carbohydrates: 45g | Protein: 12g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 452mg | Potassium: 637mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1824IU | Vitamin C: 45mg | Calcium: 320mg | Iron: 5mg
