Vegetarian Tamale Pie

Vegetarian Tamale Pie Recipe - Sun-dried Tomatoes, Black Beans, and Corn

Region / culture: Australia | Servings: 8 |

Vegetarian diet

Introduction

Vegetarian Tamale Pie is a delicious and hearty dish that combines the flavors of traditional tamales with a savory bean and vegetable filling. This recipe is perfect for those looking for a meatless alternative that is still packed with flavor and protein.

History

The origins of Tamale Pie can be traced back to Mexican cuisine, where tamales are a popular dish made with masa (corn dough) filled with various meats, vegetables, and spices. The pie version of tamales is a modern twist on the traditional dish, making it easier to prepare and serve for a crowd.

Ingredients

1 3 oz (85 g) bag of julienned sun-dried tomatoes, or whole tomatoes then chopped
0.5 cup of boiling water
6 cups of water
1 12 oz (340 g) bag of coarse yellow corn meal - harina de maiz
0.5 tsp of salt
8 oz (227 g) of grated jalapeno jack cheese
1 cup of chopped onions
2 cloves of minced garlic
2 - 3 chopped jalapenos
1 small green pepper (1 cup or less)
2 tsp of dried oregano
1.5 tsp of chili powder
1 tsp of cumin
1 15 oz (425 g) can of black beans, rinsed and drained
1 16 oz (454 g) can of pinto beans, rinsed and drained
1 14.75 oz (418 g) can of cream-style corn
1 4.5 oz (128 g) can of chopped green chilies
6 tbsp of low-fat sour cream

How to prepare

Combine tomatoes and boiling water; let them stand for 20 minutes.
Drain tomatoes in a sieve over a bowl; set aside, reserving 1 tbsp of tomato-soaking liquid.
In a large saucepan, combine 6 cups of water, cornmeal, and salt, and bring the mixture to a boil.
Cook the cornmeal mixture over medium heat for 5 minutes or until the mixture thickens, stirring constantly with a whisk.
Stir in 0.75 of the grated cheese, reserving 0.25 to top the pie.
Pour half of the cornmeal mixture into a lightly greased Pyrex pan (13 x 9 inches) and press it up the sides.
Preheat the oven to 400°F (204°C).
In a large skillet, sauté the onion, garlic, jalapenos, and green pepper in a little olive oil until they are soft.
Add the tomatoes, reserved tomato liquid, oregano, chili powder, cumin, beans, corn, and chiles, and cook for 1 minute.
Spoon the bean mixture evenly over the cornmeal crust.
Drop the remaining cornmeal mixture onto the bean mixture.
Sprinkle with the remaining cheese.
Bake the pie uncovered at 400°F (204°C) for 30 minutes or until it is set.
Serve the pie with low-fat sour cream.

Variations

Add diced bell peppers, zucchini, or mushrooms to the filling for extra vegetables.
Use different types of beans such as kidney beans or black-eyed peas for a unique flavor profile.
Top the pie with sliced avocado or a dollop of Greek yogurt for added creaminess.

Cooking Tips & Tricks

Make sure to cook the cornmeal mixture until it thickens to ensure a sturdy crust for the pie.

- Sautéing the vegetables before adding them to the filling will enhance their flavors and create a more complex taste.

- Be sure to drain and rinse the beans and corn to remove excess sodium and starch before adding them to the filling.

Serving Suggestions

Serve Vegetarian Tamale Pie with a side of fresh salsa, guacamole, and a green salad for a complete and satisfying meal.

Cooking Techniques

Boiling the cornmeal mixture creates a thick and sturdy crust for the pie.

- Sautéing the vegetables before adding them to the filling enhances their flavors and creates a more complex taste.

Ingredient Substitutions

Use instant polenta or corn grits as a substitute for coarse yellow cornmeal.

- Substitute cheddar or pepper jack cheese for the jack cheese in the recipe.

Make Ahead Tips

Vegetarian Tamale Pie can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply cover the pie with plastic wrap or foil and bake as directed when ready to serve.

Presentation Ideas

Garnish the top of the pie with fresh cilantro leaves, sliced jalapenos, and a drizzle of hot sauce for a colorful and flavorful presentation.

Pairing Recommendations

Pair Vegetarian Tamale Pie with a light and refreshing beer or a fruity red wine such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers of Vegetarian Tamale Pie in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 200mg per serving

Vitamin C: 10mg per serving

Alergens

Contains dairy (cheese) and corn

Summary

Vegetarian Tamale Pie is a well-balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a satisfying meal that can be enjoyed by vegetarians and meat-eaters alike.

Summary

Vegetarian Tamale Pie is a delicious and satisfying dish that combines the flavors of traditional tamales with a savory bean and vegetable filling. This recipe is easy to prepare and perfect for a meatless meal that is packed with flavor and protein. Enjoy this hearty pie with your favorite toppings and sides for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the summer of 1973, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, always experimenting with new flavors and ingredients. As we chatted over a cup of tea, she suddenly remembered a recipe she had been meaning to share with me.

"Have you ever tried Vegetarian Tamale Pie?" Maria asked, her eyes sparkling with excitement.

I shook my head, intrigued by the sound of the dish. Maria went on to explain that it was a hearty and flavorful Mexican-inspired casserole, made with a layer of savory cornbread topped with a spicy vegetable filling. I was immediately intrigued and asked her to show me how to make it.

Maria laughed and ushered me over to her cluttered recipe drawer, where she pulled out a faded and stained index card. On it was scrawled a recipe for Vegetarian Tamale Pie, written in Maria's elegant handwriting. She handed it to me with a smile, saying it was a family favorite that she had learned from her own grandmother many years ago.

Excited to try something new, I eagerly copied down the recipe in my own notebook, taking care to note Maria's helpful tips and tricks. As we worked together in the kitchen, chopping vegetables and mixing batter, I felt a special connection to Maria and her family traditions. It was a moment of bonding and sharing that I would always cherish.

The aroma of the pie baking in the oven filled Maria's kitchen, and we sat down to enjoy the fruits of our labor. The Vegetarian Tamale Pie was a revelation - spicy, comforting, and utterly delicious. I couldn't believe that such a simple dish could be so satisfying and flavorful.

From that day on, Vegetarian Tamale Pie became a staple in my own kitchen. I made it for family gatherings, potlucks, and special occasions, always receiving rave reviews from friends and loved ones. Over the years, I have tweaked and perfected the recipe, adding my own personal touch with different spices and ingredients.

One of the key secrets to a successful Vegetarian Tamale Pie is the cornbread topping. I make mine with a combination of cornmeal, flour, baking powder, salt, and sugar, mixed with milk, eggs, and melted butter. The batter is poured over a layer of sautéed vegetables, including bell peppers, onions, tomatoes, corn, and black beans, seasoned with chili powder, cumin, garlic, and oregano.

As the pie bakes in the oven, the cornbread rises and forms a golden crust, while the vegetables simmer and meld together into a rich and savory filling. The flavors are bold and complex, with a perfect balance of sweetness, spiciness, and tanginess.

I always serve Vegetarian Tamale Pie with a dollop of sour cream and a sprinkle of fresh cilantro, adding a touch of brightness and freshness to the dish. It pairs beautifully with a crisp green salad or a side of Mexican rice, creating a complete and satisfying meal that is sure to please even the most discerning palate.

I have shared my recipe for Vegetarian Tamale Pie with countless friends and family members over the years, passing down the tradition from generation to generation. Each time I make it, I am reminded of that special day in Maria's kitchen, where I first discovered the magic of this comforting and delicious dish.

In a world filled with chaos and uncertainty, cooking has always been my solace and my sanctuary. It is a way for me to express myself creatively, to nourish my loved ones, and to connect with my heritage and traditions. And in the case of Vegetarian Tamale Pie, it is a reminder of the power of friendship, love, and the simple joy of sharing a good meal with those we hold dear.