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Black Bean Tamale Pie

Black bean tamale pie is a great vegetarian version of the classic beef casserole. This dish is so hearty and delicious you certainly won't miss the meat.

Cooking Time35 min

Cooking MethodSlow Cooker


  • 1 1/2 cup yellow cornmeal
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 14 ounces can black beans, drained and rinsed
  • 12 ounces can enchilada sauce
  • 3/4 cup frozen corn
  • 1/2 medium red onion, chopped
  • 2 small zucchini, split and sliced thin
  • 1/2 cup grated mozzarella or jack cheese
  • 2 tablespoons butter


  1. Preheat the oven to 400 degrees F. Mix cornmeal, water, salt and chili powder in a saucepan and cook over a medium heat, stirring constantly, until it turns thick and stiff. Spoon a little over half of the mixture into a lightly greased 9" x 9" baking pan and smooth.
  2. Spread the beans over this, then the zucchini, onion, corn, and cheese; then pour the enchilada sauce over the whole thing.
  3. Use a teaspoon to put the rest of the cornmeal mixture on top of this, smoothing it to form a layer of dough. Top with small dabs of butter distributed over the top. Bake 30-35 minutes at 400 degrees F, allow to cool 5 minutes, and serve.

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I like savory cornmeal recipes. This one reminds me of Shepherd's pie, with the cornmeal being used in place of potatoes and black beans replacing meat. I've made cheese-filled arepas before using corn flour and they were delicious so I think the combination of cornmeal and cheese in this recipe would really give this dish a great flavor.


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