Vegan Tamale Pie
Delicious black bean and vegetable chili topped with cornbread and baked together in a skillet for a fabulous weeknight meal your whole family will love!
Servings: 8
Calories: 251kcal
Ingredients
Filling:
- 1 medium yellow onion diced
- 1 medium bell pepper diced
- 4 cloves garlic minced
- 1 medium zucchini diced
- 2 14 oz cans black beans rinsed and drained
- 1 14 oz can diced tomatoes
- 1 cup frozen corn
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- ¼ teaspoon cayenne pepper
- ½ tsp salt
Cornbread Topping:
- 1 Tbsp ground flax seed
- 3 Tbsp hot water
- ¾ cup whole wheat pastry flour
- ¾ cup cornmeal
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened soy milk
- 3 tablespoons applesauce
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F.
For the filling:
- In a large cast iron or oven save skillet, or a dutch oven, saute the onions and bell pepper with a little bit of water, until the onion is translucent. Add the garlic and saute for about 2 more minutes.
- Add the zucchini, black beans, corn, tomatoes, tomato paste, and spices. Stir together and bring to a boil, then simmer until the mixture has thickened.
- While the filling is simmering, make the cornbread topping.
For the topping:
- Stir together the ground flax seed and the hot water. Set aside for a few minutes until it forms a gel.
- Mix together the dry ingredients in a medium bowl.
- Combine the nondairy milk, the applesauce, the maple syrup, and the flax seed mixture.
- Stir the wet ingredients into the dry ingredients, mixing just until combined.
- Spread the cornbread batter over the top of the filling.
- Place the skillet or Dutch oven in the oven and bake for 20 to 25 minutes, until the top is golden brown.
- Allow to sit for 5 minutes before serving.
Notes
For a gluten free tamale pie, substitute the whole wheat pastry flour with a gluten free flour blend.
Nutrition
Calories: 251kcal | Carbohydrates: 50.2g | Protein: 10.4g | Fat: 2.1g | Sodium: 500mg | Fiber: 12.1g | Sugar: 8g | Vitamin A: 1576.75IU | Vitamin C: 32.42mg | Calcium: 174.79mg | Iron: 3.82mg