Veggie Tamale Pie

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Serving Size: 8-9 ounces
Diets: Egg Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian
Recipe adapted from:
A taste of Home
Take a trip down memory lane with our Tamale Veggie Pie! Packed with childhood flavors, this dish features tender veggies topped with a fluffy cornmeal crust. It's a delicious reminder of home-cooked comfort and simpler times. Indulge in nostalgia today!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
  • Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
  • Add on top the black pitted olives.
  • For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
  • Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time45 minutes
Recipe Serving Size6

Ingredients

Ingredients

Veggies pie

  • 1 onion chopped
  • 1 teaspoon avocado oil
  • 1 clove garlic minced
  • 14 1/2 ounce canned Mexican diced tomatoes
  • 15 ounce canned pinto beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 4 ounce canned diced green chiles
  • 1 jalapeno pepper seeded and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3 ounces canned pitted black olives or more, as needed

For the topping

  • 1/2 cup all-purpose flour plus 1 tablespoon
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plain yogurt
  • 2 teaspoon unsalted butter melted

Cooking Tools Required

12-inch nonstick skillet, 8x8 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove
Reheating/Serving Instructions
Reheat one serving at a time in the microwave for 60 seconds

Nutrition

Calories: 312kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 506mg | Fiber: 7g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 3mg

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