Tamale Veggie Pie Recipe

Tamale Veggie Pie Recipe photo by Taste of Home

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This warm and comforting “pie” has a thick and zippy filling and a moist, tender cornbread topping. An overall hearty dish for the season. Writes Deb Perry from Bluffton, Indiana, “Serve this with a side salad and some fruit for a great meatless meal.”

This recipe is:

Healthy

Diabetic Friendly

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Tamale Veggie Pie Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoons butter, melted

Directions

In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece equals 280 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 746 mg sodium, 39 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Tamale Veggie Pie in Light & Tasty December/January 2007, p59

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Tamale Veggie Pie

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(1-1) of 1 reviews

Reviewed on Jul. 13, 2012 by LisaLozosky

We LOVE this dish! In fact, I have to double it into a 9x13 pan now because even my pickiest eaters eat it! It is easy to make and oh-so-flavorful. Don't hold back on that jalapeno, though! It's what makes it great!