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Nutrition Facts
Serving Size 1 (737g) Recipe makes 4 servings
Calories 690
Calories from Fat 134		(19%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 782mg		32%
Potassium 1510mg		43%
Total Carbohydrate 114.6g		38%
	Dietary Fiber 23.8g	95%
	Sugars 10.2g
Protein 32.2g		64%
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Vegetarian Tamale Pie

Recipe #22686 | 1¼ hours | 35 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Tish
Mar 16, 2002

Found in cooking light. I love a vegetarian recipe that doesn't taste less...

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup sun-dried tomato, chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup jalapeno jack cheese
1 cup chopped onion
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 (14 3/4 ounce) can cream-style corn
1 (4 1/2 ounce) can chopped green chilies
6 tablespoons low-fat sour cream

Directions

1
Combine tomatoes and boiling water; let stand 20 minutes.
2
Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
3
Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
4
Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
5
Stir in cheese.
6
Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
7
Preheat oven to 400 degrees.
8
In a large skillet, saute onion in a little olive oil til onion is soft.
9
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
10
Spoon bean mixture evenly over cornmeal crust.
11
Drop remaining cornmeal mixture onto bean mixture.
12
Bake pie at 400 degrees for 30 minutes or until set.
13
Serve pie with low-fat sour cream.

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Featured Reviews for This Recipe

From: Pavarti31

On Oct 1, 2009

This pie has a wonderful flavor, my husband and I just love it. Because there are only two of us, I baked it in two smaller dishes, which turned out very well. There is a problem with the liquidy issue right after it's been baked. However, I made it in the morning and put it in the fridge all day for dinner. The pie had enough time to set, and was just fine. This pie is worth the effort. It's VERY flavorful.

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From: M&M'sMom

On Mar 23, 2009

Sorry to say, I followed this precisely as written, and had the same outcome as another reviewer, a liquidy, unappealling casserole. The taste was ok, but we just did not enjoy it. Sorry!

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From: Chef #984660

On Feb 25, 2009

Yummy!! My whole family loved it, and it makes a TON of food for the price. We have leftovers for at least one more day. The only changes I made: I added much more salt to the polenta (to taste) and then to the sauted bean mixture. Also, by the time I was ready to assemble it, my polenta had gotten too solid so I had to add quite a lot of milk to loosen it up. I would recommend making the cornmeal mixture right at the end just before assembling. Thanks for sharing!!

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From: echo echo

On Jan 26, 2005

I only soaked the tomatoes 10 minutes, used 2 cans black beans instead of partly pinto and served with nonfat sour cream. It was quick and easy to make and came out great! I especially like what the monterey jack cheese with jalapenos did for the taste. A fun new possibility for suppers.

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