Veggie Tamale Pie

Bursting with bold Tex-Mex flavors, this Veggie Tamale Pie is a hearty, crowd-pleasing casserole perfect for busy weeknights or casual gatherings. Featuring a medley of colorful vegetables like zucchini, bell peppers, and corn, paired with protein-packed black beans and a zesty blend of spices, this dish is topped with a golden cornbread layer that's irresistibly fluffy. The finishing touch? A generous sprinkle of melted cheddar cheese that ties it all together in a comforting, flavor-packed bake. Ready in under an hour, this vegetarian tamale pie is as easy to make as it is satisfying to enjoy. Whether served on its own or with a side of fresh guacamole, it’s a guaranteed family favorite! Keywords: Veggie Tamale Pie, vegetarian casserole, Tex-Mex recipe, cornbread topping, easy dinner recipe.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup frozen corn kernels
• 1 15-ounce can canned black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes with green chilies
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 box (8.5 ounces) jiffy cornbread mix
• 1 cup milk (for cornbread mix)
• 1 egg (for cornbread mix as per box instructions)
• 1 cup shredded cheddar cheese

Directions

Step 1

Preheat your oven to 400°F (200°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 and both red and green bell peppers. Cook for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and zucchini. Cook for another 3-4 minutes, stirring occasionally.

Step 4

Add the frozen corn, black beans, diced tomatoes with green chilies (with liquid), tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.

Step 5

Reduce the heat to low and let the mixture simmer for 5 minutes to allow flavors to meld. Taste and adjust seasonings if needed.

Step 6

Transfer the veggie mixture to the prepared baking dish, spreading it evenly.

Step 7

In a medium mixing bowl, prepare the cornbread batter according to the instructions on the Jiffy mix box, using the required milk and egg.

Step 8

Pour the cornbread batter evenly over the veggie mixture in the baking dish, spreading it out with a spatula if necessary.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.

Step 10

Sprinkle the shredded cheddar cheese over the top of the cornbread layer and return the dish to the oven for 5 additional minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the tamale pie cool for 5 minutes before serving.

Step 12

Serve warm and enjoy your hearty Veggie Tamale Pie!

Nutrition Facts

Serving size	(2312.7g)

Amount per serving	% Daily Value*
Calories	2507.0

Total Fat 89.6g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 316.1mg	0%
Sodium 6532.6mg	0%
Total Carbohydrate 358.9g	0%
Dietary Fiber 54.4g	0%
Total Sugars 92.6g
Protein 100.2g	0%

Vitamin D 164.0IU	0%
Calcium 1686.2mg	0%
Iron 23.0mg	0%
Potassium 4481.1mg	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: 30.5%

Protein: 15.2%

Carbs: 54.3%