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
Servings: 8 people
Calories: 261kcal
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