Vegan Tamale Pie WFPB
An easy-to-make tamale pie with bean and corn filling and cornmeal crust
Servings: 4
Equipment
- Instant Pot or other electric pressure cooker
- 13 x 9 pan
Ingredients
Bean Filling
- 1 lb dried pinto beans
- 1 cup dried red kidney beans
- 1 tbsp Chili powder
- 1 1/2 tbsp ground cumin
- 1 15 oz can tomato sauce
- 1 15 oz can whole kernel corn
- 1 10 oz can diced tomatoes
- 1 cup chopped green pepper (or your choice of color)
- 2 c water
Cornmeal Crust (topping)
- 2 cups finely ground cornmeal
- 2 cups hot tap water
Instructions
Bean Filling
- Rinse & soak beans overnight or do a quick-soak: cover beans with water, bring to a boil, boil for 5 minutes, let stand one hour.
- Combine soaked beans, spices, tomatoes, canned vegetables, chopped peppers, and water in Instant Pot.
- Cook on manual high pressure for 10 minutes. Then natural pressure release.
- Using a slotted spoon remove bean mixture from Instant Pot and place in 13 x 9 pan. You need to make sure that most of the liquid is removed from the mixture.
Cornmeal Crust (topping)
- Mix together cornmeal and hot water to make a thick batter.
- Spread cornmeal mixture evenly over the top of the bean mixture. It is best to spread it just in one direction. If you try spreading it back and forth you may pull the bean mixture up into the crust.
Baking
- Place pan on baking sheet. Bake in preheated 400° oven for 25-30 minutes.
- Let cool 15-20 minutes. This will allow the bean filling to thicken some.
- Leftovers can be refrigerated and then reheated in the microwave.
Video
Notes
This is a basic, mild-tasting recipe. Feel free to spice up the bean filling with jalapeno peppers, crushed red pepper, or other hot ingredient of you choice.