Vegan Tamale Pie
This hearty skillet bake delivers everything you want from a cozy weeknight dinner — smoky, spiced black beans and sweet corn simmered with tomatoes, bell pepper, and garlic, all blanketed under a golden, tender cornmeal crust. The filling gets its depth from chili powder, cumin, smoked paprika, and a touch of cayenne, so every bite has real warmth and complexity without relying on any meat or dairy. The cornmeal topping comes together with plant-based milk and olive oil, meaning the whole dish is completely free of animal products without any awkward substitutions or specialty ingredients. It bakes up in one pan in under 30 minutes of oven time, which makes it genuinely weeknight-friendly for a dish that tastes like it took much longer. Serves six, so it's a great option for feeding a crowd or stocking the fridge with leftovers that reheat beautifully. Finish it with shredded vegan cheese and fresh cilantro if you want a little extra flair, though it's absolutely satisfying straight from the skillet.
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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
- 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.
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