You’ll be in heaven from the first time you take a bite of this rich, hearty dish! And it’s surprisingly easy to make! In fact, the hardest part is opening the cans!
Of course, you can boil the beans from scratch in three separate pans, but this will be more difficult and labor-intensive in the long run. Just make sure your canned beans are organic and don’t contain any nasty preservatives or flavorings. Check those labels! You are going to love this tamale pie more than you ever dreamed possible.
INGREDIENTS (for the base)
1 diced red onion
1 red bell pepper
3 chopped garlic cloves
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1 14-ounce can pinto beans, drained
1 14-ounce can garbanzo beans, drained
1 14-ounce can kidney beans, drained
1 cup frozen, thawed corn
1 tablespoon cumin (more if you like it spicy)
2 tablespoons ancho chili powder
Salt and pepper to taste
INGREDIENTS FOR TOP CRUST
1 cup cornmeal
1 cup gluten-free flour (we recommend Bob’s Red Mill brown rice flour)
2 tablespoons baking powder (check label, make sure there’s no aluminum added)
¼ teaspoon sea salt
1 ¼ cups plant-based milk (we love almond, but soy is great if you’re not allergic)
1/3 cup olive oil
2-3 chopped scallions
|Don't you just hate being bombarded with videos and ads before you get to the recipe?
We don't do that, we're here to share recipes with you, and will never put you through an ad gauntlet. That said, it does cost us money to run the site, so if you like something you found here, please consider throwing us a dollar or two to support us!
Fry chopped onion, garlic, and red pepper on stovetop in a bit of olive oil. When mixture is lightly browned (about 5 minutes), add the tomatoes, beans, corn, cumin, ancho chile powder, salt, and pepper. Simmer mixture for 15 minutes, until bubbly. Make sure you use a large frying pan, cast iron if possible. You can pop the pan right into the oven when your preparations are complete. Otherwise, prepare mixture in wok and transfer to baking pan when done.
Preheat oven to 375 degrees. Prepare cornmeal topping by combining all crust ingredients in medium-sized bowl. Texture should be slightly thick, but not lumpy or runny. Ladle over the surface of your bean mixture, spreading evenly. Place pan into oven and bake for 25-30 minutes, or until surface is lightly browned and slightly cracked.
Serve with cilantro garnish and/or salsa if desired. We love a mixture of Aardvark hot sauce and pico de gallo, but feel free to experiment. A side salad is a great accompaniment. Serves 6 hungry people. Your friends will rave about this tamale pie. If you do end up with leftovers, the dish is easily reheated and tastes just as delicious as it did when it first came out of the oven. Enjoy!
|Don't you just hate it when you are looking for a recipe, and you have to scroll through dozens of pages before you get to the recipe way down at the bottom of the page?
That's because they are trying to make money off you and Google requires it. We don't care - we're here to share recipes with you, and will never make you scroll through several pages only to get to what you want - the recipe. That said, it does cost us money to run the site, so if you like something you found here, please consider donating to support The Happy Gluten Free Vegan!
Note: We sometimes include Amazon links which provide us a bit of revenue and they don't affect your Amazon prices at all - this helps us keep the HGFV site free for everyone!