Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Tender cornbread studded with sweet corn kernels baked on top of spicy vegetables and black beans makes for a fun vegan Mexican meal that deliciously serves a small crowd. Consider it for your next family get-together or as a game-day eat for the Super Bowl.
Vegan tamale pie recipe
2 tablespoons olive oil
1 onion, diced
1 pound mushrooms, sliced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 cloves garlic, minced
1 to 2 tablespoons chipotle in adobo sauce, chipotles minced
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1/4 cup cilantro, finely chopped
1 cup coarse-ground cornmeal
4 cups water
1 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon smoked paprika
1 cup fresh or frozen (thawed) corn kernels
Preheat the oven to 350 degrees F and grease an 11x7-inch baking dish.
Heat oil in a large skillet over medium-high heat. Add onion, mushrooms and peppers, and cook, stirring often, until the vegetables are softened.
Stir in garlic, chipotle, tomatoes and black beans and cook, stirring often, for 5 minutes.
Stir in cilantro and reduce the heat to low and keep warm.
Meanwhile, in a large saucepan over high heat, bring cornmeal, water and salt to a boil. Reduce the heat to medium-low and whisk until thickened. Stir in pepper, paprika and corn.
Transfer the vegetable mixture to a prepared baking dish, spreading it evenly. Spread the cornmeal mixture over the top.
Bake for 30 minutes or until the top is baked and set. Place the baking dish on a wire rack to cool for 10 minutes, then slice and serve.