BLACK BEAN TAMALE PIE
I'm never disappointed when I make something from Jim Fobel's Casseroles. This is a delicious vegetarian dish. If you decide to add meat, add about 2 cups of shredded cooked chicken on top of the beans and use chicken stock in place of the 3 cups of boiling water. Stick with cold water for moistening the cornmeal. You can also use sauteed ground beef with the beans. The key is marinating the black beans in sherry and lemon juice. I must confess I didn't have any yogurt, so I used sour cream instead. Next time I'll add more jalapenos. Yum! Prep time excludes marinating time.
Provided by AmyZoe
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
- Marinate in the refrigerator 2 to 12 hours.
- Drain before using.
- Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
- Add the corn, toss once, then let brown very well, about 5 minutes.
- Toss again and continue browning for a minute or two.
- Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
- Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
- Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
- The recipe may be prepared a day ahead to here.
- Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
- Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
- Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
- Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
- Stir in 1 cup of the yogurt.
- Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
- Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
- Spoon the drained black beans on top and press in lightly.
- Sprinkle 1 1/2 cups of the cheese over the beans.
- Add all of the corn-tomato mixture and spread into an even layer.
- Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
- Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
- Sprinkle with the remaining 1/2 cup cheddar.
- Bake about 1 hour, or until deep golden brown on top.
- Remove from the oven and let stand for atleast 15 minutes before serving.
- Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
- If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
Nutrition Facts : Calories 798.2, Fat 20.9, SaturatedFat 9.6, Cholesterol 42, Sodium 1185.7, Carbohydrate 107.7, Fiber 20.8, Sugar 15.6, Protein 33.6
BLACK BEAN TAMALE PIE
Corn bread mix speeds the preparation of this Southwestern entree with beef and black beans. My husband really likes it, and guests seem to enjoy this unique Mexican dish. For a change of pace, try topping it with lettuce, guacamole or extra salsa. -Laura Morris, St. Joseph, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.
Nutrition Facts : Calories 338 calories, Fat 14g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 691mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
BLACK BEAN AND TAMALE PIE
Make and share this Black Bean and Tamale Pie recipe from Food.com.
Provided by denpan
Categories Savory Pies
Time 55m
Yield 1 pie, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and drain.
- In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
- Let simmer on medium for 10 minutes.
- Pour into a deep dish pie pan.
- Spoon muffin mix over the filling covering evenly.
- Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
- Garnish with Salsa, shredded cheese, sour cream.
Nutrition Facts : Calories 673, Fat 25.1, SaturatedFat 8.7, Cholesterol 78.1, Sodium 1135.5, Carbohydrate 79.3, Fiber 13.7, Sugar 20, Protein 36.5
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BLACK BEAN TAMALES | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Soak the corn husks: Place the corn husks in a large pot and cover with hot water. Let sit until pliable. Meanwhile, prepare the filling and masa.
- Make the filling: Finely chop 2 serrano peppers (remove the seeds first if you want it less spicy) and 1 large garlic clove, and place both in a small bowl. Dice 1 small yellow onion and coarsely chop 1/2 cup cilantro.
- Heat 2 tablespoons canola oil in a large skillet over medium heat until shimmering. Add the onion and sauté until translucent. Add the serrano and garlic and sauté until the serrano turns bright green. Add the cilantro, 1 1/2 cups cooked black beans, and 1 cup water. Reduce the heat to medium-low and simmer until about half of the water has evaporated, about 10 minutes.
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5/5 (32)Total Time 50 minsServings 6Calories 359 per serving
- In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.
- Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.
BLACK BEAN TAMALE PIE RECIPE | LAND O’LAKES
From landolakes.com
5/5 (3)Servings 6Cuisine MexicanCalories 470 per serving
- Melt butter in 10-inch skillet until sizzling; add onion and green pepper. Cook over medium heat, stirring occasionally, 2-3 minutes or until vegetables are crisply tender. Add turkey; continue cooking, stirring occasionally, 5-7 minutes or until turkey is no longer pink. Stir in beans, salsa, seasoning mix and 1 cup cheese; set aside.
- Combine corn muffin mix, egg and milk in bowl. Stir in corn. Press mixture onto bottom and up sides of prepared pan with lightly greased hands. Spoon bean mixture into cornmeal crust.
- Bake 20-30 minutes or until set. Remove from oven; sprinkle with 1/2 cup cheese. Continue baking 2-5 minutes or until cheese begins to melt. Let stand 5 minutes before serving. Serve with sour cream and salsa.
SKILLET BLACK BEAN AND CORN TAMALE PIE RECIPE - TABLESPOON.COM
From tablespoon.com
4/5 (3)Total Time 55 minsCategory EntreeCalories 380 per serving
- Heat oven to 375°F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add poblano chile and onions; cook 5 to 6 minutes, stirring frequently, until vegetables are softened. Add garlic; cook 30 to 60 seconds or until fragrant. Add diced tomatoes, tomato sauce, black beans, frozen corn, taco seasoning mix and chili powder; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently. Remove from heat.
- In medium bowl, stir cornbread mix, Cheddar cheese, milk, melted butter and egg just until moistened (batter will be lumpy). Spoon cornbread batter evenly over top.
- Bake 18 to 20 minutes or until toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.
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- Heat a large oven-safe skillet over medium heat. Add the olive oil and saute the onion for 5-6 minutes until translucent. Add a pinch of salt and the garlic, stir together.
- Add the rest of the vegetables: bell pepper and zucchini along with the chili powder, cayenne pepper, cumin, and coriander. Cook until soft, about 10 minutes. Add the beans and tomatoes with juice to the skillet.
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From simplygluten-free.com
5/5 (1)Total Time 4 hrs 15 minsCategory Main CourseCalories 612 per serving
- Use a 4-quart slow cooker sprayed with cooking spray. Add the beans, tomatoes and chiles, corn, bell pepper, onion, cheese, chili powder, and cumin to the crock. Stir well to combine.
- In a mixing bowl, whisk together the baking mix, milk, cornmeal, sugar, and egg to form a batter. It will be lumpy. Pour this mixture evenly over the top of the ingredients in the crock.
- Cover and cook on low for 5-6 hours or on high for about 3 hours. The tamale pie is finished when the cornbread is fully cooked, set in the middle, and has begun to pull away from the sides. Uncover and let it sit in the cooling slow cooker for 10 minutes before cutting.
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From boulderlocavore.com
Ratings 22Category Main CourseCuisine AmericanTotal Time 50 mins
- In a large skillet on medium-high heat begin to brown the ground beef breaking it into small pieces. After 3 to 4 minutes, add the onion and pumpkin. Fully brown the beef and allow onions and pumpkin to soften (5 additional minutes).
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From figjar.com
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Reviews 1Category Main DishCuisine SouthwesternTotal Time 1 hr
- Warm the oil in a large skillet over medium heat. (If you use a cast iron skillet or other oven-proof skillet, all the better, as you’ll be able to transfer the skillet right into the oven when you bake the tamale pie.) Once the oil is warm, add the onion, garlic, and a small pinch of salt to the skillet. Cook, stirring occasionally, for five minutes, before adding the red pepper, the 1/2 teaspoon of salt, freshly ground black pepper to taste, cumin, coriander, and chili flakes. Cook for a couple more minutes , until the peppers to soften.
- Stir in the corn, black beans, and sweet potato, followed by the vegetable broth. Bring to a simmer over medium heat and cook, stirring occasionally, until the sweet potatoes have softened and are fork-tender, about 20 minutes or so.
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