They are almost too cute to eat.
Almost, but not quite.
And when you see how easy these little pies are to prepare, you might give up buying frozen meals for good.
They take just THREE simple steps, the first of which is to simply throw a bunch of cans into a pot and wait. Not much harder than microwaving a frozen meal, is it?
The perfect comfort food for a chilly Fall night.
Katie’s Mexican Tamale Pies
(makes 4-5 pies)
- 1 can (15oz) pinto beans, rinsed and drained
- 1 can (15oz) diced tomatoes
- 1 small zucchini, cut into tiny pieces (optional)
- 1 can (15oz) corn, drained (or 1 3/4 cup fresh or frozen)
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp each: onion and garlic powder
- 1/2 tsp salt
- optional: hot sauce or red pepper flakes (for a spicier version)
- for the topping: 1 cup cornmeal, 1/2 tsp salt, 2 cups water, and optional 2 tsp oil. Or you could probably just use instant polenta and slice it on top.
Combine first 8 ingredients in a small pot and cook on low-medium for 40 minutes, stirring very occasionally as it bubbles. (If you prefer, you can even make this in a crockpot!) Meanwhile, if using the homemade polenta topping, combine all other ingredients and bring to a boil, stirring occasionally. As soon as it starts to boil, lower the heat to a simmer and stir constantly until it thickens. Preheat the oven to 350 F and portion the bean mixture into oven-proof dishes or aluminum pans (as shown in the picture directly below these instructions). Top with polenta, smooth the tops, and bake 45 minutes. I also set the oven to “broil” for a few minutes at the end, to achieve more of a crust on top. You can either eat in the dish, or go around the sides and pop the pies out. (Note: if you sub fresh corn and/or unsalted tomatoes, you’ll probably want to add a little extra salt.)
View Tamale Pie Nutrition Facts
Above, before being covered with the cornmeal topping.
Link of the Day:
The recipe sounds and looks so good. Can’t wait to make it but NOT in the aluminum tins.
I actually reuse my aluminum tins many, many times over. They’re super-simple to wash :).
Made these yesterday and plan on having them for lunch all week. Sooo yummy! I didn’t add any extra spices but I think I will next time.
Making these for dinner tonight – thinking that if I add a tsp or more of cocoa to the bean mixture, won’t that make some sort of mole sauce?
Thank you, I eat so many of these. With Herdez salsa and veganaise like a dab of sour cream, and sometimes with the crumbs from Pico de Gallo rice chips,(the spices on the bottom of the bag are delicious. even my doggies like to lick the bag.)
Now I can make the pies myself.
Thank you Katie!!!!!!
I need new glasses LOL
Thank you for making them! 🙂
I made these on Sunday and have had one everyday so far for lunch. What a great idea! Quick, easy and healthy! And delicious!
This was one of the most repinned items on my boards!!!!
Yay Katie!
Wow, so happy to see this! Amy’s Kitchen Mexican Tamale Pie is one of my very favorite frozen meals. Thanks so much for the DIY inspiration and instruction. I’m sure this took lOts of time and effort. Anyway, I’d love to see more copycat vegan meals like this in the future. Very cool! 🙂
Katie, thanks for this great idea! I just returned from New Mexico and was excited to try this with my fresh pinto beans and green NM chili powder. I did this in the slow cooker (sans topping) after having just soaked the dry pinto beans overnight, and it cooked up great! Maybe it was affected by the extra water for the beans, but I have to say that personally I would use WAY more spice next time (at least double) and maybe add some cayenne. I like spicy.
Keep all the delicious, healthy ideas coming – can’t wait to see your cookbook!
The Mexican Tamale Pie is great. I added some rotell tomatoes and chilies and my hubby liked it.
I made this with black beans, because I made the brownies again, and masa harina because I don’t have corn meal. Loved it! I used the stewing liquid instead of water for the tamale part and that really tied it together. Such a delicious meal and perfect for the belated (and totally unwelcome on my part) arrival of fall weather here in Southern California.