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Black Bean Tamale Pie! This weeknight meal is healthy and filling! Black Bean and Zucchini Chili topped with homemade cornbread. Baked to perfection! Vegan with Gluten-Free option.
Black Bean Tamale Pie! This weeknight meal is healthy and incredibly filling. A simple black bean and zucchini chili topped with homemade cornbread, then baked to golden-brown perfection!
I’m fairly certain that I will love any recipe that includes the words ‘cornbread crust’ in the description, but this tamale pie might just take the cake. The flavor of vegetarian tamales with a fraction of the work.
Start by making the bottom layer; a simple black bean chili that comes together in just 15 minutes.
Prep all of the vegetable ingredients first. Chop the onion, zucchini, bell pepper and garlic. Heat the olive oil in a large cast-iron skillet or stock pan over medium heat. Add the onion and garlic and cook until softened.
From there, stir in the zucchini and bell pepper and cook another 5 minutes until tender. Sprinkle in the spices along with the drained and rinsed black beans and tomatoes with their juices.
Just like regular chili, you can season until your heart’s content. I use the usual suspects: chili powder, cayenne, cumin and coriander but feel free to turn up the heat with chopped jalapeños or other spices.
If you plan on using the same pan then you’ll need to choose a large skillet. I like my 12″ cast-iron skillet but any oven-safe option will work.
Now comes the best part– the cornbread crust. Essentially, tamale pie is just chili and cornbread combined together in one pan. And for me, it’s not chili unless I’ve got a side of cornbread. I’m using my favorite cornbread recipe here that’s only 7 ingredients and requires just one bowl.
While the chili is cooking, mix up the cornbread filling and set aside. If you cooked the chili in an oven safe skillet, like a cast-iron then you are ready to go. Otherwise, you can pour the bean mixture to a casserole dish or other oven-safe skillet.
Top with the cornbread filling, then place in the oven and cook until hot and bubbly.
Pie goes in the oven, delicious dinner comes out. How great is that? If you decide to use a casserole pan or baking dish for this instead of a skillet, make sure your chili is fairly saucy. It will dry out as it cooks in the oven and you want enough moisture to create the best part of this meal —> the thin layer of soggy cornbread that’s been baked in chili juice.
The top layer is slightly crunchy, the underneath is perfectly soggy. The texture is so perfect. Good luck not picking off the cornbread topping as you dish this one up!
For an easy weeknight shortcut, you can use any box mix that you’d like for the cornbread topping. If using a boxed version, then I highly recommend adding in the canned chilis and cheddar, either regular or dairy-free cheese to elevate the boxed version.
Or, alternatively you can use any chili recipe and top with this homemade cornbread topping.
You can top this pie with whatever you’d like. I usually go with avocado slices, fresh cilantro, salsa and thinly sliced scallions.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! This recipe was originally posted in 2015, updated in 2021 based on user feedback.
PrintBlack Bean Tamale Pie! This weeknight meal is healthy and filling! Black Bean and Zucchini Chili topped with homemade cornbread, baked to perfection! Vegan with gluten-free option. Originally posted in 2015; updated in 2021.
Black Bean Chili Filling:
I used a large cast iron skillet for this dish but if you don’t have a skillet that large, use a casserole dish instead.
For a cheesy cornbread topping, stir in shredded cheddar cheese (either regular or dairy-free) to the cornbread mixture.
Once it’s baked, enjoy as is or top like you would your favorite chili!
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
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(26 comments) leave a comment
Can this be done without oil?
Made this and it’s a definite do-again. I really liked the subtle heat/spice. My son did not like it, but hubby did!
★★★★★
Glad to hear!
I have made this several times, have substituted a corn bread mix if needed, but the recipe works great on its own. Love to top with sour cream. Best part (after flavor) is one dish!
★★★★★
This was delicious! I made it in a 10” skillet and didn’t use quite all of the topping, and it turned out perfect! I did add about 1/2 cup cheese to the cornmeal mixture and 1/4-1/2 teaspoon salt before baking. Thank you for sharing!
★★★★★
This was delicious! I made it in a 10” skillet and didn’t use quite all of the topping, and it turned out perfect! I did add about 1/2 cup cheese to the cornmeal mixture before baking. Thank you for sharing!
★★★★★
This looks amazing. Plan on making it tomorrow tonight. What size casserole dish would you suggest if you want to bake in that?
Hi Catherine, I make this in my large skillet, but if you don’t have that then I’d recommend a 9×12″ casserole dish; I find that this dish is better with a thinner layer of the cornbread topping on top. A smaller pan works, but the cornbread topping ends up being too thick.
This is like a 4.5/5, realllly good and so easy. My biggest complaint that didn’t get it to a 5/5 is the cornbread needed a little something extra, its was kinda bland. Of course, with the filling on the bottom it was a delicious combo, but if you got a bite that was mostly cornbread, it lacked something. I think maybe a little more maple syrup and some salt would do the trick. Definitely making this in the future again!
★★★★
Thanks for the feedback Kaci! I’m redoing the recipe based on similar feedback. Thanks!
My vegetarian son, who usually only gives a response of “good”, labeled this “very good”. We did agree that next time we make this we will use two cans of beans and two cans of tomatoes.
★★★★★
Good recipe but the pan size if 12′ in diameter worked fine. I used some Masa with the cornmeal turned out great.
★★★★★
Just made this for dinner. Probably the best thing I’ve had during quarantine! Will be making again, adding to the weekly rotation!
★★★★★