Savory Southwest Tamale Pie: Vegetarian Delight! 🌶️

Sure! Let’s dive into crafting a tantalizing Vegetarian Tamale Pie that’s bound to dazzle your taste buds and satisfy your cravings for a hearty, comforting meal. This recipe, courtesy of lovewithrecipes.com, combines the vibrant flavors of sun-dried tomatoes, jalapeno jack cheese, beans, and spices, all nestled beneath a golden cornmeal crust. With a total prep and cook time of just about 1 hour and 10 minutes, this dish is perfect for busy weeknights or casual gatherings with friends and family.

Ingredients:

For the Cornmeal Crust:

• 1/2 cup sun-dried tomatoes
• 1/2 cup boiling water
• 4 cups water
• 1 1/2 cups yellow cornmeal
• 1/4 teaspoon salt
• 1 cup shredded jalapeno jack cheese

For the Filling:

• 1 onion, diced
• 1 1/2 teaspoons dried oregano
• 1 teaspoon chili powder
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 1 cup corn kernels

For Serving:

• Low-fat sour cream

Instructions:

1. Prepare the Sun-Dried Tomatoes:

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   • In a small bowl, combine the sun-dried tomatoes and boiling water.
   • Let the tomatoes stand for 20 minutes to rehydrate.
   • Drain the tomatoes in a sieve set over a bowl, reserving 1 tablespoon of the tomato-soaking liquid.

2. Prepare the Cornmeal Crust:

   • In a large saucepan, bring 4 cups of water to a boil over medium-high heat.
   • Gradually whisk in the yellow cornmeal and salt, stirring constantly to prevent lumps.
   • Cook the cornmeal mixture for about 5 minutes, or until thickened.
   • Stir in the shredded jalapeno jack cheese until melted and well combined.

3. Assemble the Pie:

   • Preheat your oven to 400°F (200°C).
   • Lightly grease a 13×9-inch Pyrex pan.
   • Pour half of the cornmeal mixture into the prepared pan, spreading it evenly to form the crust.

4. Prepare the Filling:

   • In a large skillet, sauté the diced onion in a little olive oil until soft and translucent.
   • Add the rehydrated sun-dried tomatoes, reserved tomato liquid, dried oregano, chili powder, black beans, pinto beans, diced green chilies, and corn kernels to the skillet.
   • Cook the filling mixture for about 1 minute, allowing the flavors to meld together.

5. Assemble the Pie:

   • Spoon the prepared bean and vegetable mixture evenly over the cornmeal crust in the Pyrex pan.

6. Finish the Pie:

   • Drop the remaining cornmeal mixture by spoonfuls over the bean and vegetable filling.
   • Spread the cornmeal mixture gently to cover the filling completely.

7. Bake the Pie:

   • Place the assembled pie in the preheated oven and bake for 30 minutes, or until the crust is golden and the filling is set.

8. Serve:

   • Once baked, remove the tamale pie from the oven.
   • Serve slices of the vegetarian tamale pie warm, accompanied by dollops of low-fat sour cream for added creaminess and tang.

Nutritional Information:

• Calories: 690.2
• Fat: 15g
  • Saturated Fat: 7.7g
• Cholesterol: 33.9mg
• Sodium: 782.2mg
• Carbohydrates: 114.6g
  • Fiber: 23.8g
  • Sugar: 10.2g
• Protein: 32.2g

This Vegetarian Tamale Pie is not only a feast for the senses but also a wholesome dish packed with fiber, protein, and essential nutrients. Whether you’re enjoying it for lunch, dinner, or bringing it to a potluck, this flavorful pie is sure to become a favorite in your recipe repertoire. So gather your ingredients and get ready to savor every delicious bite of this savory delight! 🌽🥧