Go Back
–+ servings
Bowl of Vegan Tamale Pie topped with vegan sour cream and chopped fresh cilantro.
Print Recipe
5 from 4 votes

Three-Bean Tamale Pie

My vegan tamale pie features a hearty, Southwestern-spiced three-bean filling topped with a golden, crumbly cornbread crust. It’s the ultimate all-in-one comfort food and perfect for feeding a crowd!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: American
Servings: 6
Calories: 611kcal
Author: Alissa

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
US Customary - Metric

Instructions

Make the Spicy Three Bean Base

  • Coat the bottom of a large (about 12-inch) skillet with the olive oil and place it over medium heat (Note 1). Give the oil a minute to heat up, then add the onion and bell pepper. Cook them while stirring occasionally, until they start to soften, about 5 minutes.
  • Stir in the garlic, chili powder, cumin, and ancho chile powder. Cook the mixture while stirring constantly for about 1 minute, until very fragrant.
  • Stir in the black beans, chickpeas, kidney beans, diced tomatoes, and tomato sauce. Raise the heat and bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes, until thickened slightly.
  • Remove the skillet from heat and stir in the corn, then season the mixture with salt and pepper to taste.

Make the Cornbread Crust

  • Preheat oven to 375°F.
  • Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large mixing bowl.
  • Add the milk and oil, then stir just until the batter is completely mixed.

Assemble and Bake

  • Carefully spread the cornbread batter in a thin layer over the bean mixture using a large spoon or spatula.
  • Bake until the cornbread crust is firm and the bean mixture is bubbly, about 20 to 25 minutes.
  • Remove the skillet from the oven and allow the tamale pie to sit for 10 minutes before serving.
  • Divide onto plates or into bowls and serve with toppings of choice.

Notes

  1. If you don't have a large oven-safe skillet, make the filling in any large skillet. Transfer it to a 3-quart baking dish when it's finished, before topping it with the cornbread batter. A 9 x 13 inch pan works great.

Nutrition

Calories: 611kcal | Carbohydrates: 95g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 912mg | Potassium: 1062mg | Fiber: 17g | Sugar: 18g | Vitamin A: 1533IU | Vitamin C: 40mg | Calcium: 232mg | Iron: 8mg