Black Bean Tamale Pie With Pumpkin Cornbread Topper
This quick and easy dinner dish is also very customizable! Here we use black beans and veggies for a totally vegetarian meal, but you could use ground beef or turkey or some shredded chicken to up the protein and make it a meat eaters favorite. Like things a little spicier? Add a minced jalapeno, a couple chipotle peppers in adobo sauce, or 1/2 tsp cayenne pepper. You could also simply use your favorite cornbread mix or recipe for the topper.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Keyword: vegan, vegan, eggless, vegetarian,
Servings: 6 servings
Author: East Side Table
- 1/2 white onion
- 1 cup corn
- 1 bell pepper
- 1 can black beans (15 oz)
- 1 can diced tomatoes (15oz)
- 1 tsp granulated garlic or 2 cloves minced
- 1 tbsp taco seasoning
- 2 cup pumpkin cornbread batter (see additional 1/2 sheet)
- olive oil
- salt
- pepper
Dice onion and pepper. Drain and rinse beans and corn. Mince or grate garlic. Grease an 8x8 inch baking pan or 8 inch oven safe skillet.
Heat 1 tbsp oil in a large skillet over medium-high heat. Saute onion, pepper, and corn until translucent and starting to brown in spots, about 4-5 minutes. Add beans, diced tomatoes, taco seasoning, and a pinch of salt and pepper. Turn heat to low and simmer until everything is heated through and thickened.
Prepare cornbread: Follow directions on included 1/2 sheet on Pie Pumpkins and Pumpkin Cornbread. Use 2 cups batter for Tamale Pie and bake the rest in a greased loaf pan or 8x8 baking dish (extra cornbread delicious served with a smear of peanut butter for breakfast or with soup for lunch).
Pour tomato filling into prepared pan. Spoon cornbread batter over the top and spread to cover the filling as best you can.
Bake in preheated oven for about 20 minutes until cornbread is baked through and golden brown.
Serve warm with your favorite taco toppings! Sour cream, avocado, cheese, cilantro, etc. Enjoy!