Treat yourself to this delicious vegetarian Tamale Pie … it’s packed with flavor and total comfort food!
Vegetarian Tamale Pie
I woke up Saturday morning to a sky full of flurries. It was coming down fast, and it was gorgeous! The surprise snowfall didn’t amount to anything substantial, but it made me happy and reminded me of what I missed about winter when I lived in California (polar vortexes: not so much).
Of course, along with the snow came another dip in temperature, which led to a craving for comfort food. I like nothing better than a hot bowl of soup or a steaming casserole on a chilly day. It just seems to warm me to the bone.
This Tamale Pie is one of my favorite winter recipes.
It’s full of healthy vegetables, yet has a cornbread topping that cures my carb cravings, and the Cilantro-Lime Sauce is the perfect complement to the spicy filling. Give it a try the next time you want a warm, comforting dish; I think you’ll love it, too!
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 8 ounces frozen corn
- 1 (14.5-ounce) can pinto beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 1/2 cup black olives, chopped
- 1 chipotle pepper, minced
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/8 cup honey
- 1/8 cup cooking oil
- 1/2 cup milk
- 1 large egg
For Yogurt Sauce:
- 1 lime
- 1 (5.3-ounce) container plain Greek yogurt
- 1 tablespoon chopped cilantro
- Preheat oven to 425 degrees. Lightly oil or spray an 8 x 8-inch square baking pan with nonstick cooking spray; set aside.
- Heat olive oil over medium-high heat in a large skillet.
- Saute onion in oil until slightly softened (about 3 to 4 minutes). Add zucchini to onions and cook for a couple minutes, or until it starts to brown around the edges.
- Add garlic, chili powder, cumin, and oregano to skillet. Season with a little salt and pepper, then cook for about a minute or until fragrant, stirring constantly.
- Add corn, pinto beans, tomato sauce, black olives, and chipotle to veggies. Reduce heat to medium and cook, stirring frequently, until heated through. Remove from heat and season to taste with salt and pepper.
- Transfer vegetable mixture to baking pan. Set aside.
- Mix flour, corn meal, salt, and baking powder.
- In a separate bowl, mix honey, oil, milk, and egg with a whisk until thoroughly combined. Add wet ingredients to dry ingredients and stir just until combined.
- Pour cornbread mixture over vegetables. Spread evenly to edges.
- Bake pie until cornbread is golden, about 20 to 25 minutes.
Prepare Yogurt Sauce:
- Remove zest from lime using a zester or sharp knife. Mince zest and add to a small bowl. Juice the lime. Add juice to zest, along with yogurt and cilantro. Mix well and season to taste with salt.
- Serve tamale pie hot, topped with yogurt sauce. Enjoy!
What is your favorite comfort food?