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.
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?
It’s 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.)
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
- 1 onion, diced
- 2 garlic cloves, minced, or 1/2 tsp garlic powder
- 1 c cooked black beans (drained if canned)
- 1 c acorn squash, peeled and diced
- ½ tsp cinnamon
- 2 c Masa Harina (*See note for substitution)
- ¼ c cornmeal
- 1 Tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- 2 c water
- 1 c corn, fresh or frozen and thawed
- Preheat oven to 350F.
- Heat onions in a large, cast iron skillet. Stir frequently and add a Tbsp 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.
- 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.
- 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.
*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.
Thanks to Amy from Kimchi Mom for hosting this week’s event! Now let’s save some water, and start making dinner clean up a bit easier!
“Take the chill off” Chilis, Soups, and Starters
- Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma’s Meals
- Asian Chicken Rice Pot by a distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S’mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots
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