Vegan tamale pie

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 |

Vegan tamale pie recipe

Serves 6-8


  • 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


  1. Preheat the oven to 350 degrees F and grease an 11×7-inch baking dish.
  2. Heat oil in a large skillet over medium-high heat. Add onion, mushrooms and peppers, and cook, stirring often, until the vegetables are softened.
  3. Stir in garlic, chipotle, tomatoes and black beans and cook, stirring often, for 5 minutes.
  4. Stir in cilantro and reduce the heat to low and keep warm.
  5. 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.
  6. Transfer the vegetable mixture to a prepared baking dish, spreading it evenly. Spread the cornmeal mixture over the top.
  7. 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.

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