Print

Vegan Three-Bean Tamale Pie with Cornbread Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This Three-Bean Tamale Pie is a hearty, vegan comfort food featuring a spicy Southwestern-inspired three-bean filling topped with a golden, crumbly cornbread crust. Perfect for feeding a crowd, this dish combines robust flavors from black beans, chickpeas, kidney beans, and vibrant spices with a moist cornbread topping, served best with optional vegan sour cream and fresh herbs.

Ingredients

For the Base

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 (15.5 ounce/439 gram) can black beans, drained and rinsed
  • 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
  • 1 (15.5 ounce/439 gram) can red kidney beans, drained and rinsed
  • 1 (14.5 ounce/411 gram) can tomato sauce
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • 1 cup frozen corn kernels, thawed
  • Salt and pepper, to taste

For the Cornbread Crust

  • 1 ¼ cups all-purpose flour
  • 1 cup cornmeal
  • ¼ cup organic granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unflavored and unsweetened non-dairy milk
  • ⅓ cup olive oil

For Serving

  • Vegan sour cream or cashew cream
  • Chopped fresh cilantro
  • Chopped scallions

Instructions

  1. Make the Spicy Three-Bean Base: Coat the bottom of a large (about 12-inch) skillet with olive oil and place it over medium heat. Let the oil warm for about a minute, then add diced onion and red bell pepper. Cook while stirring occasionally until they soften, approximately 5 minutes. Stir in minced garlic, chili powder, ground cumin, and ancho chile powder and cook, stirring constantly, for 1 minute until fragrant. Add in black beans, chickpeas, kidney beans, diced tomatoes, and tomato sauce. Increase heat to bring the mixture to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, stir in thawed corn, and season with salt and pepper to taste.
  2. Make the Cornbread Crust: Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, and salt. Add the non-dairy milk and olive oil, then stir just until the batter is fully combined.
  3. Assemble and Bake: Carefully spread the cornbread batter evenly over the bean mixture in the skillet using a spoon or spatula. Place skillet in the preheated oven and bake for 20 to 25 minutes until the cornbread crust is firm and golden and the bean filling is bubbly. Remove from oven and let sit for 10 minutes before serving.
  4. Serve: Divide the tamale pie onto plates or into bowls. Top with vegan sour cream or cashew cream, and garnish with chopped fresh cilantro and scallions as desired.

Notes

  • Make sure to rinse and drain canned beans to reduce sodium and improve texture.
  • The cornbread batter should be spread thinly over the filling to ensure even cooking.
  • This dish can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
  • Leftovers can be refrigerated for up to 4 days and reheated gently in the oven or microwave.
  • Adjust chili powder and ancho chile powder to taste for spiciness preferences.

Find it online: https://recipeplenty.com/vegan-three-bean-tamale-pie-with-cornbread-crust-recipe/