Low Sodium Vegan Tamale Pie

Total time1 hr 15 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

For the filling

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or fresh corn kernels
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cornmeal topping

1 cup yellow cornmeal
½ cup all-purpose flour
1 tbsp baking powder
1 tbsp organic cane sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup plant-based milk
¼ cup olive oil

For serving

½ cup vegan cheese, shredded (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh cilantro, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). If using an oven-safe 12-inch skillet, you will build and bake the pie in the same pan; otherwise, lightly oil a 9x13-inch baking dish and set aside.
2
Heat 2 tbsp olive oil in a large oven-safe 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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