Chipotle Vegetarian Tamale Pie

Chipotle peppers take the filling in this Vegetarian Tamale Pie to a whole new level, and the corn-studded crust gives a sweet and crisp exterior to every slice.

What is Tamale Pie?

Tamale pie is a casserole often made up of seasoned beef, chiles, corn, and olives topped with a cornbread crust. 

Our version of this Tex-Mex comfort food eliminates the beef and amps up the veggies - using black beans, squash, and mushrooms.

And, instead of regular chiles, we go a smoky route with chipotles in adobo. 

History of Tamale Pie

While tamales have a long history in Mesoamerica, dating back to as early as 8000-5000 BC. And while the early tamale may not have looked like the corn dough tamale you find in Mexico today, the concept has a deep and rich history. 

Tamale pie, on the other hand, is an invention of the early 1900s. The first records are in cookbooks from Austin, Texas and Los Angeles, California. 

In the early 1900s, there was a lot of cultural fusion cuisine happening in the American Southwest. The transformation of the Mexican tamale into the cafeteria staple tamale pie was one of many evolutions that happened during that time. 

Cooking In Cast Iron

One of our favorite pieces of cookware for one pot dishes is our cast iron skillet. I never understood the draw being able to cook something on the stove AND in the oven in one mealtime, until I really started experimenting with cast iron.

How many times do we make a sauce, only to pour it over another array of ingredients to be baked to perfection?

One versatile dish a great tool to be able to use!

Our Chipotle Vegetarian Tamale Pie Recipe

In this case, we're stewing up some veggies and oh-so flavorful chipotle peppers in the same pan that takes this tamale pie into the oven.

An added bonus of cast iron is that it crisps the crust of our vegetarian tamale pie to perfection!

(Actually one of our favorite uses for this pan is to make cornbread, just because it gives us the crisp crust we love.)

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Chipotle Vegetarian Tamale Pie

Chipotle peppers take the filling in this Vegetarian Tamale Pie to a whole new level, and the corn-studded crust gives every slice a sweet & crisp exterior.

Yield: 1 (10 inch) pie

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Dinner

Cuisine: American

Servings: 8 people

Calories: 261kcal

Author: Sarah | Curious Cuisiniere

Ingredients

For the Filling

• 1 onion, diced (approx 1 c)
• 1 (4 oz) can sliced mushrooms, drained
• 2 garlic cloves, minced, or ½ teaspoon garlic powder
• 1 c cooked black beans (drained if canned)
• 1 c acorn squash, peeled and diced small
• 1 (14 oz) can diced tomatoes, undrained
• ½ (7.5 oz) can chipotles in adobo, undrained, chillies chopped
• ½ teaspoon cinnamon

For the “Crust”

• 2 c Masa Harina (*See note for substitution)
• ¼ c cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg, beaten
• 2 c water
• 1 c corn, fresh or frozen and thawed

Instructions

• Preheat oven to 350F.

Start the Filling

• Heat onions in a large, cast iron skillet. Stir frequently and add a tablespoon or two of water if necessary to keep the onions from sticking as they begin to brown (5 min).
• Add mushrooms and garlic. Sauté 2-3 minutes.
• Add beans, squash cubes, and tomatoes with juices. Mix to combine and bring to a simmer. Simmer until squash begins to soften, (10 min), adding water if necessary to keep a simmer.

Make the ‘Crust’ Batter

• In a large mixing bowl combine Masa, cornmeal, sugar, baking powder, and salt.
• Make a well in the middle and add the beaten egg and water. Mix well until a thick batter forms.
• Add corn and stir until incorporated.

Finish the Filling and Put it Together

• Remove cast ion pan from the heat. Add chopped chipotles with abodo sauce and cinnamon. Mix to combine. Transfer filling to a bowl.
• Spread slightly over half of the Crust Batter into the bottom of the still warm pan. The batter should be thick enough that you can spread it out and up the sides of the pan to create a crust.
• Spoon the filling over the crust batter and smooth it flat.
• Dollop the rest of the crust batter by the teaspoonful over the filling. Once the top has been mostly covered, smooth the batter together to form a solid top crust.
• Bake the pie for 50 min - 1 hour, or until the dough is golden.
• Let stand 5 minutes before serving.

Notes

*Cornmeal may be substituted for Masa Harina in this case. These are not always interchangeable, and do have different consistencies, so you may need more water to reach a thick batter here. Masa Harina can be found in most grocery stores in the Mexican aisle.

Nutrition

Calories: 261kcal | Carbohydrates: 51.7g | Protein: 10.6g | Fat: 2.6g | Cholesterol: 20mg | Sodium: 231mg | Fiber: 8.9g | Sugar: 4.9g

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/