Veggie Tamale Pie Recipes

Steps:

• In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture. , Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top. , Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

Steps:

• Combine tomatoes and boiling water; let stand 20 minutes.
• Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
• Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
• Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
• Stir in cheese.
• Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
• Preheat oven to 400 degrees.
• In a large skillet, saute onion in a little olive oil til onion is soft.
• Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
• Spoon bean mixture evenly over cornmeal crust.
• Drop remaining cornmeal mixture onto bean mixture.
• Bake pie at 400 degrees for 30 minutes or until set.
• Serve pie with low-fat sour cream.

Steps:

• Preheat oven to 350 degrees F.
• Filling: Place all filling ingredients into a medium saucepan.
• Cook over med.
• Heat 10-15 minutes, stirring occasionally.
• Set aside.
• Crust: Combine cornmeal, flour, baking powder, sugar and salt in a small bowl.
• Add remaining ingredients.
• Mix until batter is blended.
• Spoon filling into a 9 in.
• round cake dish.
• Spoon batter over filling.
• Sprinkle top with a bit of paprika.
• Bake for 35-40 minutes.
• Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch baking dish with cooking spray and set it aside.
• Heat the olive oil in a nonstick skillet over medium heat. Add the onions and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Mix in the crumbles and heat through. Sprinkle mixture with cumin.
• Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
• Spread the crumble/bean mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
• Prepare the cornbread. Combine dry ingredients in bowl, then add remaining wet ingredients. Stir until combined. Spread the cornbread batter over the crumble mixture and bake until the cornbread is golden-brown, 20 to 25 minutes (or longer depending on oven, mine took closer to 30 minutes). Let the tamale pie stand for 5 minutes before cutting into squares and serving.