Tamale Pie Vegetarian

Savor the comforting flavors of the Southwest with this Vegetarian Tamale Pie, a hearty and wholesome dish that's perfect for weeknight dinners or potluck gatherings. Packed with colorful veggies like zucchini, red bell pepper, and corn, and protein-rich black and kidney beans, this recipe combines a flavorful chili-inspired filling with a golden, fluffy cornbread topping. Seasoned with chili powder, cumin, and paprika for a vibrant kick, this vegetarian tamale pie is an irresistible fusion of spice and texture. Easy to make with vegan-friendly options, it’s baked to perfection in under an hour and can be topped with shredded cheddar cheese, fresh cilantro, or creamy dollops of sour cream for added indulgence. Whether you're a veggie lover or just craving southwestern comfort food, this one-dish wonder is sure to please every palate.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 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
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 15-ounce can canned black beans, rinsed and drained
• 1 15-ounce can canned kidney beans, rinsed and drained
• 1 cup frozen corn
• 1 15-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 0.5 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.75 cup cornmeal
• 0.5 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 0.5 teaspoon salt (for cornbread topping)
• 0.75 cup milk (or plant-based milk)
• 1 large egg (or flax egg for vegan version)
• 2 tablespoons butter (or plant-based butter)
• 0.5 cup shredded cheddar cheese (optional topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or a casserole dish.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini. Sauté for 5 minutes, until slightly softened.

Step 3

Add the minced garlic, chili powder, cumin, and paprika to the skillet. Cook for 1 minute until fragrant.

Step 4

Stir in the black beans, kidney beans, frozen corn, diced tomatoes (with their juice), tomato paste, vegetable broth, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld. Remove from heat.

Step 5

In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt. In a separate bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 6

Pour the bean and vegetable mixture into the prepared baking dish in an even layer.

Step 7

Pour the cornbread batter over the filling, spreading it evenly with a spatula. (Optional: Sprinkle shredded cheddar cheese on top.)

Step 8

Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.

Step 9

Allow the tamale pie to cool for 5 minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or sour cream if desired.

Nutrition Facts

Serving size	2610.9 grams (2610.9g)

Amount per serving	% Daily Value*
Calories	2944

Total Fat 105.70g	136%
Saturated Fat 40.40g	202%
Polyunsaturated Fat 6.70g
Cholesterol 332mg	111%
Sodium 6607mg	287%
Total Carbohydrate 412.10g	150%
Dietary Fiber 80.40g	287%
Total Sugars 62.70g
Protein 107.50g	215%

Vitamin D 164IU	822%
Calcium 1221mg	94%
Iron 31mg	171%
Potassium 5668mg	121%

*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: 31.4%

Protein: 14.2%

Carbs: 54.4%