Vegetable Tamale Pie
Ingredients
The filling
-
2
Tbsp
olive oil
-
1
medium
yellow onion
-
2
cloves
garlic
-
1
medium
sweet potato
-
1
15oz can
black beans
-
½
bunch
green onions
-
1
medium
poblano pepper
-
1
medium
jalapeño
-
1
10oz can
red enchilada sauce
-
½
Tbsp
chili powder
-
½
tsp
ground cumin
-
½
tsp
salt
Cornbread topping
-
1
cup
yellow cornmeal
-
1
cup
all-purpose flour
-
¼
cup
sugar
-
4
tsp
baking powder
-
½
tsp
salt
-
1
cup
milk
-
1
large
egg
-
¼
cup
cooking oil
-
1
cup
shredded cheddar (optional)
-
½
bunch
fresh cilantro (optional)
Instructions
- Chop the onion and mince the garlic, then cook in olive oil over medium heat.
- Peel and dice the sweet potato, adding it to the skillet to cook.
- Remove seeds from the poblano and jalapeño, dice them, and add to the skillet along with black beans, enchilada sauce, and green onions.
- Stir the mixture and heat through, then season with chili powder, cumin, and salt to taste.
- Preheat the oven to 425°F.
- In a large bowl, combine dry ingredients for the cornbread topping, then add wet ingredients and mix until just combined.
- Pour the vegetable mixture into a baking dish, then pour the cornbread mixture over the top and smooth it out.
- Bake for about 25 minutes or until the cornbread is golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
461
Total fat
19.23g
Total carbohydrates
59.8g
Total protein
14.2g
Sodium
1049.08mg
Cholesterol
0mg
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