Tamale Pie (Vegetarian) is a comforting dish that brings together fluffy brown rice, savory refried beans, and a hearty blend of vegetables, all topped with a delicious cornbread crust. Perfect for those cozy nights when you want something satisfying and packed with flavor, the dish will surely delight any vegetarian palate.
For those looking to make substitutions, you can swap the brown rice for quinoa or another grain if needed. Canned tomatoes can be used in place of fresh ones if you’re short on time, and feel free to adjust the spices according to your taste preferences. If you’re dairy-free, using a dairy-free cheese would work well here. Always check labels on canned goods for allergens, especially with the refried beans and cheese.
Pies & Tarts
Tamale Pie (Vegetarian) Recipe
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 teaspoon salt
- 1 (14 ounce) can refried beans (vegetarian style)
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 -2 garlic clove, crushed and diced fine
- 1/2 green pepper, diced
- 1 (14 ounce) can diced tomatoes (OR 1 14 oz. can whole tomatoes (whirl in blender to break-up tomatoes)
- 1 cup whole kernel corn (frozen)
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- salt, to taste
- 1 cup sharp cheddar cheese, grated
- 1/2 cup cornmeal
- 3/4 cup water
- 3 tablespoons flour
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Bring 2 cups water to a boil, then add 1 cup brown rice and 1 teaspoon salt. Return to a boil, lower the heat to medium-low, cover, and cook for 45-50 minutes, or until rice is tender. Cooking the rice ahead of time often helps save some hassle later on.
- In a large Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat.
- Add the diced onion, crushed garlic, and diced green pepper. Stir and cook for about 3 minutes, or until the veggies are tender-crisp.
- Stir in the 1 (14 ounce) can of diced tomatoes, the cooked brown rice, 1 can of refried beans, 1 cup of frozen corn, and the spices: 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, and salt to taste. Mix everything together well.
- Pour the bean mixture into an 8 x 8 or 9 x 9 inch baking pan that has been greased or sprayed with release spray.
- Sprinkle 1 cup of grated sharp cheddar cheese evenly over the top of the mixture.
- For the cornbread topping, in a medium bowl, combine 1/2 cup cornmeal, 3/4 cup water, 3 tablespoons flour, 2 tablespoons vegetable oil, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Stir until well mixed.
- Pour the cornbread topping over the cheese layer, spreading it evenly to cover.
- Bake in a preheated oven at 350 degrees Fahrenheit for about 30 to 40 minutes, or until the cornbread topping is lightly browned and the filling is bubbling.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
If you’re looking for something a bit different, I highly suggest trying the Tart Cherry Yogurt Cake. With its delightful blend of tart cherries and creamy yogurt, the Tart Cherry Yogurt Cake is a refreshing dessert that will charm anyone who takes a bite.