Vegetarian Tamale Pies
This vegetarian tamale pie recipe is easy to throw together if you use prepared polenta and canned beans. Top with sour cream and enjoy!
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 6
Ingredients 13
- 6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
- 1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
- 3 cups pinto beans, cooked (or canned)
- 1 cup frozen corn
- 1 15 ounce can diced tomatoes
- 1 ½ cups salsa
- 2 teaspoons cumin
- ¼ teaspoon cayenne
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ cup chopped cilantro
- 2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
- Sour cream to serve
Method 6
- 01
Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. For a firm polenta as the base layer, prepare the polenta in advance and refrigerate for 1 hour or more prior to baking.
- 02
Preheat the oven to 350°F.
- 03
Chop the cilantro . Drain the can of diced tomatoes and 1 ½ cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.
- 04
In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, ¼ teaspoon cayenne, 1 teaspoon oregano, ½ teaspoon salt, and ¼ cup cilantro. Mix to combine.
- 05
Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.
- 06
Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.
Provenance
- recipe-clones/acouplecooks-data
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