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Vegetable tamale pie served on a cast iron pan.
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4.78 from 18 votes

Vegetable Tamale Pie

This vegetable tamale pie is super hearty and delicious with a jalapeno cornbread topping.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Total Cost: $8.05 recipe / $1.00 serving
Servings: 8
Calories: 461.09kcal
Author: Beth Moncel

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 yellow onion $0.48
  • 2 cloves garlic $0.16
  • 1 sweet potato $0.69
  • 1 15oz. black beans $0.56
  • 1/2 bunch green onions $0.25
  • 1 poblano pepper $0.84
  • 1 jalapeño $0.12
  • 1 10z. can red enchilada sauce $1.53
  • 1/2 Tbsp chili powder $0.07
  • 1/2 tsp ground cumin $0.03
  • 1/2 tsp salt $0.02

CORNBREAD TOPPING

  • 1 cup yellow cornmeal $0.24
  • 1 cup all-purpose flour $0.15
  • 1/4 cup sugar $0.04
  • 4 tsp baking powder $0.12
  • 1/2 tsp salt $0.02
  • 1 cup milk $0.62
  • 1 large egg $0.25
  • 1/4 cup cooking oil $0.21
  • 1 cup shredded cheddar optional , $1.00
  • 1/2 bunch fresh cilantro optional , $0.43

Instructions

  • Chop the onion and mince the garlic. Cook in a large skillet with olive oil over medium heat. While onion and garlic are cooking, peel and dice the sweet potato. Add the diced sweet potato to the skillet and continue cooking.
  • Remove the seeds from the poblano and jalapeno peppers, dice both, and add to the skillet. Also add the black beans (drained and rinsed), enchilada sauce, and sliced green onions. Stir and heat through. Taste the mixture and add the chili powder, cumin, and salt. Adjust to your liking.
  • Preheat the oven to 425ºF. To make the cornbread topping, combine the dry ingredients in a large bowl (flour, cornmeal, sugar, salt, and baking powder). Stir until evenly combined. Next, add the wet ingredients (milk, egg, oil, shredded cheese, and roughly chopped cilantro leaves). Stir these ingredients into the dry ingredients just until everything has become wet and the mixture looks even. Slightly beating the egg before adding it helps make this easier.
  • To build the tamale pie, pour the vegetable mixture into a deep pie dish, cast iron skillet, or 8×8 inch casserole dish. Next, pour the cornbread mixture over top and smooth it out evenly. Bake the pie in the preheated 425 degree oven for about 25 minutes or until the top of the cornbread is golden brown.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 461.09kcal | Carbohydrates: 59.8g | Protein: 14.2g | Fat: 19.23g | Sodium: 1049.08mg | Fiber: 8.71g