This is a cheap recipe that will stock your fridge for a bit! You can whip up a batch on a Sunday and have almost a whole week’s worth of tamale pie dinners for one! Make one pie if you’re feeding four, or you can make small ones in individual ramekins and bake individual servings whenever you need a quick meal during the week.
- 1 can pinto beans
- 1/4c nutritional yeast
- 1-2T Adobo sauce (You can find cans of chilies in Adobo sauce at most supermarkets.)
- 1 handful chopped scallion
- 1 handful chopped, fresh cilantro
- 1T olive oil
- 1t onion powder
- 2 cloves of garlic, minced
- 1c yellow cornmeal
- 1c cold water
- 1/2t salt
- 2t chili powder
- 2c water
In a large bowl, combine the beans, nutritional yeast, Adobo sauce, scallion, cilantro, olive oil, onion powder and garlic. Set that aside.
In a separate bowl, mix 1 cup of the water, cornmeal, salt, and chili powder. Bring the remaining 2 cups of water to a boil and slowly add the cornmeal mixture. Simmer, stirring constantly, about 25 minutes, or until thickened.
Pour half of the cornmeal mush into a greased 9″ pie pan or distribute half between 4 greased ramekins. Spoon the bean filling evenly over that. Top with the rest of the cornmeal mixture and refrigerate for a few hours or overnight.
When you’re about ready for some tasty tamale pie, heat the oven up to 400 and bake for about 30 minutes, until the top is a little browned.
Slice and eat! This is nice with some salsa and guacamole on the side. Yum.