This hearty tamale pie layers a smoky, spiced filling of black beans, sweet corn, diced tomatoes, and softened onion and bell pepper under a golden cornmeal topping that bakes up tender at the center with crisp, caramelized edges. Chili powder, cumin, smoked paprika, and a hit of cayenne give the base real depth, while the cornmeal layer stays pourable and light thanks to a quick whisk-and-stir batter poured right on top before baking. It all comes together in one skillet or baking dish, so cleanup is minimal and the transition from stovetop to oven is seamless. Let it rest those ten minutes after baking — the topping sets up beautifully and slices clean, revealing a bubbling, saucy filling underneath. Finish with fresh cilantro for brightness, and this one is a satisfying, comforting main that fits easily into a vegetarian kitchen. It's the kind of dish you'll want on repeat all through chili season.
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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.
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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