Vegetarian Tamale Pie Recipe

Before you try making the argument that only meat-based entrees are filling or delicious, we recommend you prepare this hearty tamale pie recipe, courtesy of recipe developer Annabelle Randles. Rather than opt for meat substitutes, this casserole spotlights protein-rich beans and legumes. It's perfect for anyone keeping a vegetarian diet, observing Meatless Monday, or just looking to add some variety to their dinner rotation.

Randles shares, "It is a very easy recipe to make," which means you have zero excuses. A richly flavored filling is enhanced with a cornbread topping that Randles describes as "slightly sweet, which provides a nice contrast with the rest of the ingredients." This multi-layered casserole dish offers just as many dimensions of flavor — we guarantee meat lovers will feel satisfied with this nourishing meal. Plus, this is a great candidate to make at the start of the week for meal prep, since it packs in several servings that keep well.

This recipe calls for a hefty number of ingredients, but keep in mind that many are seasonings and can be adjusted if you want to keep it extra simple. You'll need vegetable oil, finely diced onions, and a red bell pepper (remove the seeds and dice it first). Next, pick up some tomato paste and a can of chopped tomatoes.

This dish is so flavorful thanks to minced garlic cloves, ground cumin, hot chile powder, dried oregano leaves, smoked paprika, cinnamon, and salt. To bulk it up, Randles calls for three types of canned beans/legumes: black beans, red kidney beans, and green lentils. Make sure to properly rinse and drain them first.

Finally, the cornbread topping consists of cornmeal, all-purpose flour, shredded cheddar cheese, light brown sugar, baking powder, milk, Greek yogurt, large eggs (beaten), butter (melted), a can of sweet corn (rinsed and drained), and pickled jalapeños from a jar (roughly chopped).

To garnish this fabulous pie, Randles suggests Greek yogurt, fresh cilantro, and lime.

Set a large pot on a stovetop burner over medium heat and pour in the vegetable oil. Once it's hot, add the chopped onions and cook for about 6 minutes until they soften, regularly stirring to prevent sticking. Next, toss in the diced bell pepper, mix in the tomato paste, and cook for another 2 minutes. Empty the can of chopped tomatoes into the pot, then add the seasonings: minced garlic, cumin, chili powder, oregano, smoked paprika, cinnamon, and 1 teaspoon of salt.

Mix in the black beans, red kidney beans, and lentils until the ingredients are well combined. Leave the contents of the pot to simmer uncovered on low heat for about 10 minutes while you make the cornbread topping.

First, preheat the oven to 400 F. Then set out a large bowl and add the cornmeal, flour, 2 ounces of shredded cheese, sugar, baking powder, and ½ teaspoon of salt and mix. In a separate bowl, combine the milk, yogurt, eggs, and melted butter. Now, stir the wet ingredients into the bowl with the dry ingredients until the mixture is uniform with no dry streaks. Finally, fold in the sweetcorn and pickled jalapeños and set the topping aside.

You'll want to assemble the pie in a 9x11-inch oven-proof dish to ensure everything fits. Start by layering the bean mixture onto the base. Sprinkle the rest of the shredded cheese on top, then spoon the cornbread topping over the surface. Use a spatula to spread it out evenly to cover the bean filling.

If you're on a meal-prepping roll, go ahead and freeze the dish before baking it, which Randles notes will help to "fully preserve the texture of the cornbread."

Transfer the casserole to the preheated oven and bake this vegetarian tamale pie for 25 to 30 minutes until the cornbread starts to turn a golden color. Let it cool briefly then serve it as is or with extra garnishes. Randles recommends a dollop of Greek yogurt, fresh cilantro, and lime wedges.

Refrigerate leftovers for up to three days or freeze them for up to three months. In the latter case (or if you froze it prior to baking it), Randles notes that "It will need to defrost first before being cooked or reheated."