This yummy vegetarian dish is a modified version of the Instant Tamale Pie from the cookbook Moosewood Restaurant New Classics. The original recipe does not call for meatless crumbles. I am a big fan of crumbles as they provide an excellent source of soy and protein. The original also called for prepared polenta (which I never seem to have around when I need it). So my version uses a cornbread crust, which I make from scratch. This is why I don’t call mine “instant”. Still, it is super easy and very, very tasty. It is great on it’s own or with your favorite tortilla chips.
Serves 4-6
Ingredients:
1 batch of corn bread (baked in a square or round baking dish, approx 10-11 inches). Use your own recipe or a mix.
I bag of Morningstar Meatless Crumbles (or your favorite brand) The exact amount of crumbles isn’t crucial.
1 3/4 cups pinto beans with juice (15 oz can)
1/2 cup fresh or frozen corn kernels (no need to thaw)
1/2 cup prepared tomato salsa (use your favorite)
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
2 to 3 tblsp fresh chopped cilantro (can be omitted if your family does not like cilantro, like mine!)
1 cup grated sharp Cheddar cheese
Instructions:
Preheat oven to 350 degrees
Lightly oil your baking dish and bake your batch of cornbread in this dish. The cornbread will become the crust of the Tamale Pie.
Lightly oil a skillet and “cook” the meatless crumbles until warmed through. Set aside.
Empty the beans and their juice into a large bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano and salt. Mix thoroughly and set aside.
Spoon the meatless crumbles evenly over the baked cornbread. Spoon the bean mixture evenly over the meatless crumbles. Sprinkle on the cilantro if using then top with the grated cheese.
Cover and bake for 15 minutes and then uncover and bake for about 15 more minutes until the beans are bubbling and hot. Let sit for about 10 minutes before serving.
I made this dish for a family pitch-in and everyone loved it. This is a great dish to serve to a mixed crowd of meat eaters and vegetarians.
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