How To make Vegetable Tamale Pie
VEGETABLE FILLING:
14 oz Beans, cooked pinto; drained
1 c Onion, white; chopped
1/2 c Pepper, green bell; cubed
2 Pepper, jalapeno; seeded and
-chopped 2 c Tomatoes, chopped canned;
-drained 1/2 c Pepper, red bell; cubed
6 oz Cheese, sharp cheddar;
-grated 8 Olives, ripe; sliced
3/4 ts Garlic
3/4 ts Cumin, ground
3/4 ts Chile powder
TAMALE TOPPING:
1/2 c Flour, all purpose
1 tb Flour, all purpose; (add to
-above) 1 1/2 ts Baking powder
3 3/4 oz Cornmeal, yellow
1/2 ts Baking soda
1/8 ts Salt
1 lg Egg; @ room temp
1/2 c Yogurt, plain
2 ts Margarine; melted & cooled
1 tb Chives; cut to garnish, opt.
Preheat oven to 375?F. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.
How To make Vegetable Tamale Pie's Videos
Jackfruit Tamale Pie (Skillet Recipe)
In this recipe, I make a yummy vegetarian tamale pie (think tamales without all the work) that is spicy, saucy, and delicious. I use sustainable jackfruit as the meat and bake it over a skillet cornbread.
???? PRINTABLE ????
???? INGREDIENTS ????
1 (8.5 ounce) box corn muffin mix
½ cup Greek yogurt
1 large egg
½ cup corn kernels
2 tablespoons butter, melted
2 tablespoons olive oil
1 cup mirepoix (2:1:1 onion, celery, carrot)
2 garlic cloves, minced
1 tablespoon taco seasoning
¼ teaspoon sea salt
1 (9 ounce) pack of Lightly Seasoned Jackfruit by The Jackfruit Company
1 cup enchilada sauce
1 ½ cups shredded cheese, Mexican blend
¼ cup sour cream
¼ cup chopped cilantro
???? INSTRUCTIONS ????
Preheat your oven to 400 degrees F.
In a 9-inch skillet, warm the olive oil over a medium-low heat. Add the mirepoix and saute until ingredients are tender; about 5 minutes. Add in the garlic and saute another minute. Add taco seasoning and sea salt, cooking for a minute.
Using a fork or knife, chop up the Lightly Seasoned Jackfruit by The Jackfruit Company. Add to the skillet. Pour in the enchilada sauce and mix to combine all ingredients. Increase heat to medium and bring mixture to a simmer. Cook for a couple minutes on a low simmer.
While the jackfruit mixture is cooking, prepare the cornbread. Add the box corn muffin mix to a mixing bowl along with the egg, Greek yogurt, and melted butter. Mix to combine. Fold in the corn kernels.
Once the jackfruit is done simmer, transfer the mixture to a separate bowl. Coat the skillet with cooking spray and transfer the cornbread mixture to the pan. Using a spatula, spread out the mixture evenly across the pan such that it is level.
Place the skillet in the oven and bake it for 15 minutes, until it is golden brown and a toothpick can be inserted and come out clean. Be sure to use an oven-safe skillet for this, as I did. I used a cast-iron one.
When the cornbread is finished, remove the pan from the oven. Using the handle of a wooden spoon, poke holes throughout the cornbread.
Top the cornbread with the jackfruit mixture. Evenly disperse the cheese across the top of the jackfruit. Place the skillet back in the oven and bake it for about 20 minutes until cheese is melted and golden in the center, and the edges are just slightly crispy.
Remove from oven and top off with sour cream and chopped cilantro. Cut into 6 pieces and serve. Enjoy!
????️ LET’S CONNECT ????️
???? HASHTAGS ????
#recipevideo #tamales #jackfruit #vegetarian
It’s Vegetarian. My Tamale Pie recipe!
My Tamale Pie Recipe
Cornbread
1 cup - Corn Meal
1 cup - All Purpose Flour
1 egg
1/4 cup - Honey
1 cup - Milk
1/3 cup - Olive oil
1 tsp - Salt
2/3 cup - White Granulated Sugar
3 tsp - Baking Powder
Cornbread at 400F for around 20 minutes
1/2 Bell pepper
1/2 Onion
1 tbsp - Cumin
1 tbsp - Chili powder
1 tbsp - Smoked paprika
1 can - Rotel original diced tomatoes and green chilies
1 can - Black Bean (drained/rinsed)
1 can- Pinto Beans (drained/rinsed)
1 cup - Corn
1 1/2 cup- Tomato sauce
1 cup - Green Onions
Salt
Pepper
Few Dabs of Hot Sauce
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Vegetarian Tamale Pie | Maedae in the Kitchen
Hello beautiful people! THIS WAS HARD! Haha You will see my struggles! I don’t know why it was such a mess because I’ve made this before with no problems. I was literally confused. I still am as I rewatch it and edit. Haha. The cookbook it comes from even says these are foolproof recipes. I just I’m worse than a fool. You be the judge! Anyways the final product was splendid and I enjoyed eating it with my hubby. Hope you guys can make it and have a better time with it :P Thank for watching! See you next Wednesday! :D
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Vegetarian Tamale Pie made with Avocado
This is a great way to use your leftover corn masa. It is a dish between a tamale and a pie but the main difference is that avocado is used as a fat to hold the corn masa together. Start by making the masa first ????
Get full recipe here:
#Avocados #AvocadoLove #LoveOneToday #AvocadosAreLife #AvocadoRecipes
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How To Make Tamale Pie - The Hearty Vegetable
This baked casserole inspired by tamales features beans, veggies and a cornbread topping.
Vegetable Tamale Pie - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Vegetable Tamale Pie Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 c : Tomatoes, Chopped Canned;
1 tb : Chives; Cut to Garnish, Opt.
14 oz : Beans, Cooked Pinto; Drained
1 1/2 ts : Baking Powder
1/2 c : Pepper, Green Bell; Cubed
1/8 ts : Salt
3/4 ts : Cumin, Ground
3/4 ts : Garlic
1 tb : Flour, All Purpose; Add
1/2 c : Flour, All Purpose
1 lg : Egg; Room Temp
1/2 c : Yogurt, Plain
1 c : Onion, White; Chopped
6 oz : Cheese, Sharp Cheddar;
8 : Olives, Ripe; Sliced
1/2 ts : Baking Soda
2 : Pepper, Jalapeno; Seeded
1/2 c : Pepper, Red Bell; Cubed
3/4 ts : Chile Powder
3 3/4 oz : Cornmeal, Yellow
2 ts : Margarine; Melted & Cooled