Three-Bean Tamale PIE
- 20m Prep Time
- 35m Cook Time
- 1h 10mReady In
A hearty vegetarian tamale pie with a three-bean filling and cornbread topping, baked until golden and served with sour cream.
Ingredients
- 29.6 ml high-heat oil, such as canola or safflower
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- 1 medium poblano pepper diced
- 3 medium cloves garlic minced
- 9.86 ml chili powder
- 4.93 ml dried oregano
- Kosher salt and freshly ground black pepper
- 2 can three-bean blend (red kidney, pinto, and black bean) rinsed and drained
- 1 can fire-roasted diced tomatoes
- 237 ml frozen corn thawed
- 237 ml vegetable broth or water
- 237 ml shredded pepper jack cheese
- 177 ml all-purpose flour
- 177 ml cornmeal
- 29.6 ml chopped chives
- 3.7 ml baking powder
- 3.7 ml kosher salt
- 1.23 ml baking soda
- 177 ml buttermilk
- 44.4 ml high-heat oil, such as canola or safflower
- 1 large egg
- Sour cream
Nutrition (per serving, estimated)
Estimated based off 17 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 233 mg
- Iron: 3.53 mg
- Magnesium: 57.8 mg
- Phosphorus: 243 mg
- Potassium: 545 mg
- Zinc: 1.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml high-heat oil, such as canola or safflower
- 9.86 ml chili powder
- 4.93 ml dried oregano
- Kosher salt and freshly ground black pepper
- 1 can fire-roasted diced tomatoes
- 237 ml vegetable broth or water
- 237 ml shredded pepper jack cheese
- 177 ml all-purpose flour
- 177 ml cornmeal
- 29.6 ml chopped chives
- 3.7 ml baking powder
- 3.7 ml kosher salt
- 1.23 ml baking soda
- 177 ml buttermilk
- 44.4 ml high-heat oil, such as canola or safflower
- 1 large egg
- Sour cream
Prepare
- Dice 1 small yellow onion
- Dice 1 medium red bell pepper
- Dice 1 medium poblano pepper
- Mince 3 medium cloves garlic
- 2 can three-bean blend (red kidney, pinto, and black bean), rinsed and drained
- Thaw 237 ml frozen corn
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
Heat 2 tablespoons oil in a 10-inch skillet over medium heat. Add the diced onion, red bell pepper, and poblano pepper; cook until soft, about 5 minutes.
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Step 3.
Stir in the minced garlic, chili powder, and dried oregano; cook until fragrant, about 1 minute. Season with salt and pepper to taste.
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Step 4.
Stir in the rinsed beans, fire-roasted diced tomatoes (with their juices), thawed corn, and vegetable broth. Bring to a simmer, then reduce heat to medium-low and cook, stirring often, until the mixture thickens slightly, 5 to 10 minutes.
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Step 5.
Remove the skillet from heat and stir in the shredded pepper jack cheese until well combined. Season again with salt and pepper to taste.
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Step 6.
While the filling simmers, make the topping: In a medium bowl, whisk together the flour, cornmeal, chopped chives, baking powder, salt, and baking soda. In a separate bowl, whisk together the buttermilk, 3 tablespoons oil, and egg.
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Step 7.
Pour the buttermilk mixture into the flour mixture and stir until just combined (do not overmix).
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Step 8.
Using a large spoon, drop dollops of the cornbread batter evenly over the bean filling in the skillet. Place the skillet on a sheet pan to catch any overflow, then transfer to the oven.
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Step 9.
Bake until the cornbread topping is pale golden brown and a skewer inserted into the cornbread comes out clean, 20 to 25 minutes.
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Step 10.
Let the tamale pie cool for 15 minutes before serving with sour cream.