Eosinophilic Esophagitis Friendly Vegan Tamale Pie
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.9(17)
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Learn more →Ingredients
6 servings
For the filling
- 2 tbsp olive oil
- 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
For the cornmeal topping
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp baking powder
- 1 tbsp organic cane sugar
- ½ tsp salt
- 1 cup plant-based milk
- ¼ cup olive oil
For serving
- ½ cup vegan cheese, shredded (optional)
Can be omittedvegan cheese
- 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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