Vegetarian Tamale Pie

Savor the hearty flavors of this Vegetarian Tamale Pie, a comforting one-pan dish that’s perfect for meatless Mondays or any day of the week! Packed with wholesome ingredients like black beans, zucchini, and sweet corn, this recipe combines a flavorful Tex-Mex-inspired vegetable base with a golden, tender cornbread topping. Aromatic spices such as chili powder, cumin, and paprika add a smoky kick, while the optional addition of shredded cheese brings a creamy, indulgent touch. Prep in just 20 minutes, bake to perfection, and serve up this versatile dish as a stand-alone meal or pair it with a crisp salad for a complete dinner. Easily customizable and adaptable for vegan diets, this tamale pie offers a delicious and satisfying twist on traditional comfort food. Perfect for family dinners, meal prepping, or potlucks, this recipe is sure to become a household favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1 15-ounce can diced tomatoes with green chilies
• 0.5 cup vegetable broth
• 1 cup cornmeal
• 0.5 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (use plant-based milk for vegan option)
• 3 tablespoons butter or vegan butter, melted
• 1 cup shredded cheddar cheese or vegan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic, chili powder, cumin, paprika, and salt. Cook for 1 minute until fragrant.

Step 4

Add the black beans, frozen corn, diced tomatoes with their juices, and vegetable broth. Stir to combine, then simmer for 5 minutes. Remove from heat and transfer the vegetable mixture to the prepared baking dish.

Step 5

In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.

Step 6

Add the milk and melted butter to the dry ingredients, stirring until just combined. If using cheese, fold half of it into the batter.

Step 7

Spread the cornmeal batter evenly over the vegetable mixture in the baking dish. Sprinkle the remaining cheese (if using) on top.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and a toothpick inserted into the crust comes out clean.

Step 9

Remove from the oven and let the tamale pie cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2263.8g)

Amount per serving	% Daily Value*
Calories	2816.1

Total Fat 117.1g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 214.3mg	0%
Sodium 4831.5mg	0%
Total Carbohydrate 370.8g	0%
Dietary Fiber 63.2g	0%
Total Sugars 38.6g
Protein 90.0g	0%

Vitamin D 151.4IU	0%
Calcium 1465.1mg	0%
Iron 23.2mg	0%
Potassium 3772.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 12.4%

Carbs: 51.2%