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Black Bean Tamale Pie

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: dinner, entree, pie, healthy
  • Cuisine: southwestern, mexican

Description

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. Originally posted in 2015; updated in 2020. 


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: dinner, entree, pie, healthy
  • Cuisine: southwestern, mexican
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: dinner, entree, pie, healthy
  • Cuisine: southwestern, mexican
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Ingredients

Filling:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper (use more if you want more heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 15. oz. can black beans, drained and rinsed
  • 1 15 oz. diced tomatoes with juice

    Cornmeal Topping:
     
  • 3/4 cup ground cornmeal
  • 1/4 cup cup whole-wheat flour (use gluten-free for gluten free option)
  • 1/2 teaspoon baking powder
  • 1/4 cup canola oil
  • 1 tablespoon maple syrup
  • 3/4 cup unsweetened soymilk
  • 1 teaspoon apple cider vinegar
  • 1 4oz. can diced green chilis
  • 1/2 cup corn (thawed from frozen or canned)

Instructions

  1. Make the chili layer. Heat a large oven-safe skillet over medium heat. Add the olive oil and saute the onion for 5-6 minutes until translucent. Add a pinch of salt and the garlic, stir together.
  2. Add the rest of the vegetables: bell pepper and zucchini along with the chili powder, cayenne pepper, cumin, and coriander. Cook until soft, about 10 minutes. Add the beans and tomatoes with juice to the skillet.
  3. Preheat oven to 400 degrees F.
  4. Make the cornbread filling. Whisk together the cornmeal, flour, baking powder in a large bowl. In a separate bowl or large measuring cup, whisk together the oil, maple syrup, soymilk and apple cider vinegar.
  5. Add the wet to the dry and mix until combined. Add in the green chilis and corn, mix again then pour the cornmeal batter over the filling and bake for 20-25 minutes until golden brown.

Notes

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. Make the filling and pour into a casserole dish, cover with cornbread mixture and bake as directed.Feel free to get crazy with variations! Add in chopped jalapenos or shredded cheddar cheese (regular or dairy-free) to your cornbread topping. Once it’s baked, enjoy as is or top like you would your favorite chili!

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