Black Bean Tamale Pie Recipes

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BLACK BEAN TAMALE PIE



Black Bean Tamale Pie image

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

48 ounces black beans (rinsed and drained if using canned)
1/2 cup dry sherry
2 tablespoons fresh lemon juice
2 tablespoons olive oil
3 cups corn kernels (fresh or thawed frozen corn kernels)
1 jalapeno pepper, minced with the seeds
1 garlic clove (large, minced or crushed through a press)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
2 teaspoons salt
1/4 teaspoon pepper
5 1/4 cups water
1 1/2 cups tomatoes (peeled, seeded, and coarsely chopped(fresh or canned)
1 cup scallion, sliced
1/2 cup cilantro, chopped
2 cups yellow cornmeal (coarse)
1 1/2 cups low-fat plain yogurt
2 cups sharp cheddar cheese (coarsely grated)
1/2 cup tomato sauce
sour cream
black olives
radish
fresh cilantro stem

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



Black Bean Tamale Pie image

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

1/2 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 cup whole milk
1 large egg
2 cups shredded cheddar cheese, divided
Sour cream and sliced ripe olives, optional

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



Black Bean and Tamale Pie image

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

1 lb ground beef
1 (15 ounce) can whole corn, drained
1 (15 ounce) can whole black beans, drained
1 (7 ounce) box Jiffy corn muffin mix
1 (15 ounce) can salsa
taco seasoning

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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