Two-Bean Tamale Pie

A packaged corn bread mix tops off this vegetarian casserole recipe. Serve this main dish with salsa and sour cream.

Two-Bean Tamale Pie Enlarge Image
18Kviews
28 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
6 main-dish servings
Prep:
25 mins
Bake:
25 mins 400°F
Rate me!


Two-Bean Tamale Pie

Ingredients
1
cup chopped green sweet pepper
1/2
2
1
tablespoon cooking oil
1
15 ounce can kidney beans or black beans, rinsed, drained, and slightly mashed
1
15 ounce can pinto beans, rinsed, drained, and slightly mashed
1
6 ounce can vegetable juice (2/3 cup)
1
4 ounce can diced green chile peppers, undrained
1
teaspoon chili powder
1/2
teaspoon ground cumin
1
8 1/2 ounce package corn muffin mix
1/2
1/4
cup snipped fresh cilantro or parsley

Directions

  1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
  2. 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.
  3. 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.
  4. Makes 6 main-dish servings

Nutrition Facts

(Two-Bean Tamale Pie)
    Per serving:
  • 359 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 842 mg sodium,
  • 57 g carb.,
  • 9 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...