High Fructose Corn Syrup Free Vegan Tamale Pie
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.9(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!