Name: Black Bean Tamale Pie Recipe
Total time: 30 min
Yield: 4
Cuisine: Mexican

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Black bean tamale pie this weeknight meal is healthy and filling black bean and zucchini chili topped with homemade cornbread, baked to perfection vegan with gluten-free option. originally posted in 2015; updated in 2021. 

How to make Black Bean Tamale Pie Recipe

Alex Caspero

Crawler

Mexican

<p>Black bean tamale pie this weeknight meal is healthy and filling black bean and zucchini chili topped with homemade cornbread, baked to perfection vegan with gluten-free option. originally posted in 2015; updated in 2021. </p>

Olive oil

Onion,  chopped

Clove garlic,  minced

Bell pepper,  chopped

Medium zucchini,  chopped

Chili powder

Cayenne pepper

Ground cumin

Ground coriander

1 .  .  can black beans,  drained and rinsed

1 .  diced tomatoes with juice vegan cornmeal topping

Ground cornmeal

Cup whole wheat flour

Baking powder

Canola oil or olive oil

Maple syrup

Unsweetened soymilk or other unsweetened non dairy milk

Apple cider vinegar

1 .  can diced green chilis

Corn

Make the black bean chili layer. Heat a large oven-safe skillet over medium heat. Add the olive oil and saut the onion for 5-6 minutes until translucent. Add a pinch of salt and the garlic, then stir together.

step 1

Add the rest of the vegetables:bell pepper and zucchini along with the chili powder, cayenne pepper, cumin, and coriander. Cook until soft, about 10 minutes. Add the beans and tomatoes with juice to the skillet.

step 2

step 3

Make the cornbread filling. Whisk together the dry ingredients:cornmeal, flour, baking powder in a large bowl. In a separate bowl or large measuring cup, whisk together the wet ingredients:oil, maple syrup, soymilk and apple cider vinegar.

step 4

Add the wet to the dry and mix until combined. Add in the green chilis and corn, mix again then pour the cornmeal batter over the filling and bake for 20-25 minutes until golden brown.

step 5

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