Vegetarian Tamale Pie Recipe
Before you try making the argument that only meat-based entrees are filling or delicious, we recommend you prepare this hearty tamale pie recipe, courtesy of recipe developer Annabelle Randles. Rather than opt for meat substitutes, this casserole spotlights protein-rich beans and legumes. It's perfect for anyone keeping a vegetarian diet, observing Meatless Monday, or just looking to add some variety to their dinner rotation.
Randles shares, "It is a very easy recipe to make," which means you have zero excuses. A richly flavored filling is enhanced with a cornbread topping that Randles describes as "slightly sweet, which provides a nice contrast with the rest of the ingredients." This multi-layered casserole dish offers just as many dimensions of flavor — we guarantee meat lovers will feel satisfied with this nourishing meal. Plus, this is a great candidate to make at the start of the week for meal prep, since it packs in several servings that keep well.
Gather the ingredients for this vegetarian tamale pie
This recipe calls for a hefty number of ingredients, but keep in mind that many are seasonings and can be adjusted if you want to keep it extra simple. You'll need vegetable oil, finely diced onions, and a red bell pepper (remove the seeds and dice it first). Next, pick up some tomato paste and a can of chopped tomatoes.
This dish is so flavorful thanks to minced garlic cloves, ground cumin, hot chile powder, dried oregano leaves, smoked paprika, cinnamon, and salt. To bulk it up, Randles calls for three types of canned beans/legumes: black beans, red kidney beans, and green lentils. Make sure to properly rinse and drain them first.
Finally, the cornbread topping consists of cornmeal, all-purpose flour, shredded cheddar cheese, light brown sugar, baking powder, milk, Greek yogurt, large eggs (beaten), butter (melted), a can of sweet corn (rinsed and drained), and pickled jalapeños from a jar (roughly chopped).
To garnish this fabulous pie, Randles suggests Greek yogurt, fresh cilantro, and lime.
Cook the vegetables and add the spices
Set a large pot on a stovetop burner over medium heat and pour in the vegetable oil. Once it's hot, add the chopped onions and cook for about 6 minutes until they soften, regularly stirring to prevent sticking. Next, toss in the diced bell pepper, mix in the tomato paste, and cook for another 2 minutes. Empty the can of chopped tomatoes into the pot, then add the seasonings: minced garlic, cumin, chili powder, oregano, smoked paprika, cinnamon, and 1 teaspoon of salt.
Mix in the beans and simmer
Mix in the black beans, red kidney beans, and lentils until the ingredients are well combined. Leave the contents of the pot to simmer uncovered on low heat for about 10 minutes while you make the cornbread topping.
Prepare the cornbread topping
First, preheat the oven to 400 F. Then set out a large bowl and add the cornmeal, flour, 2 ounces of shredded cheese, sugar, baking powder, and ½ teaspoon of salt and mix. In a separate bowl, combine the milk, yogurt, eggs, and melted butter. Now, stir the wet ingredients into the bowl with the dry ingredients until the mixture is uniform with no dry streaks. Finally, fold in the sweetcorn and pickled jalapeños and set the topping aside.
Assemble the casserole
You'll want to assemble the pie in a 9x11-inch oven-proof dish to ensure everything fits. Start by layering the bean mixture onto the base. Sprinkle the rest of the shredded cheese on top, then spoon the cornbread topping over the surface. Use a spatula to spread it out evenly to cover the bean filling.
If you're on a meal-prepping roll, go ahead and freeze the dish before baking it, which Randles notes will help to "fully preserve the texture of the cornbread."
Bake and serve with garnishes if desired
Transfer the casserole to the preheated oven and bake this vegetarian tamale pie for 25 to 30 minutes until the cornbread starts to turn a golden color. Let it cool briefly then serve it as is or with extra garnishes. Randles recommends a dollop of Greek yogurt, fresh cilantro, and lime wedges.
Refrigerate leftovers for up to three days or freeze them for up to three months. In the latter case (or if you froze it prior to baking it), Randles notes that "It will need to defrost first before being cooked or reheated."
- For the filling
- 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
- For the cornbread topping
- 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
- Greek yogurt, for serving
- cilantro, for serving
- lime, for serving
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion and cook for about 6 minutes until soft, stirring as it cooks.
- Add the bell pepper and tomato paste and cook for another 2 minutes.
- Add the chopped tomatoes, garlic, cumin, chili powder, oregano, smoked paprika, cinnamon, and 1 teaspoon of salt.
- 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.
- Preheat the oven to 400 F.
- Mix the cornmeal, flour, 2 ounces of cheese, sugar, baking powder, and ½ teaspoon of salt in a large mixing bowl.
- In a separate bowl, mix the milk, yogurt, eggs, and butter.
- Stir the wet ingredients into the dry ingredients until well combined.
- Fold in the sweetcorn and jalapeños and set aside.
- Transfer the bean mixture to a 9x11-inch oven-proof dish.
- Scatter the remaining 3 ounces of cheese on top of the filling.
- Spread the cornbread topping mixture evenly on top and bake for 25 to 30 minutes until the cornbread topping is nice and golden.
- Serve this tamale pie topped with yogurt, cilantro, and lime wedges if desired.