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Vegetarian Tamale Pies


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  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

This vegetarian tamale pie recipe is easy to throw together if you use prepared polenta and canned beans. Top with sour cream and enjoy!


Scale

Ingredients

  • 6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
  • 1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
  • 3 cups pinto beans, cooked (or canned)
  • 1 cup frozen corn
  • 1 15 ounce can diced tomatoes
  • 1 1/2 cups salsa
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup chopped cilantro
  • 2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
  • Sour cream to serve

Instructions

  1. Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. For a firm polenta as the base layer, prepare the polenta in advance and refrigerate for 1 hour or more prior to baking.
  2. Preheat the oven to 350°F.
  3. Chop the cilantro. Drain the can of diced tomatoes and 1 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.
  4. In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.
  5. Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.
  6. Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Keywords: vegetarian tamale pie