Tamale Veggie Pie Recipe

3.5 1 5
Tamale Veggie Pie Recipe
Tamale Veggie Pie Recipe photo by Taste of Home
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Tamale Veggie Pie Recipe

Read Reviews
3.5 1 5
Publisher Photo
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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 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 and garlic in oil until tender. 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.
Originally published as Tamale Veggie Pie in Light & Tasty December/January 2007, p59

Nutritional Facts

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

  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 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
  1. In a small nonstick skillet coated with cooking spray, cook onion and garlic in oil until tender. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
  2. Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
  3. 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.
  4. 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.
Originally published as Tamale Veggie Pie in Light & Tasty December/January 2007, p59

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LisaLozosky User ID: 6228993 153554
Reviewed Jul. 13, 2012

"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!"

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