Pinto Bean Tamale Pie
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 42 min
- Cost
- $12.00
- Nutrition
- 520 cal · 14g protein
- meatless
- budget
- make-ahead
- comfort-food
- kid-favorite
🍳 1 pan · Picky-eater safe bet: corn
Pinto Bean Tamale Pie is a Mexican weeknight dinner that serves 4 and is on the table in about 57 minutes, for around $12 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans low-sodium pinto beans (15 oz each)
- 1 cup frozen corn
- 1 can gluten-free red enchilada sauce
- 1 count yellow onion
- 1 count red bell pepper
- 2 tsp chili powder
- 1 cup gluten-free yellow cornmeal
- 2 tsp gluten-free baking powder
- 1 cup gluten-free oat milk
- 4 tbsp olive oil
- 1 cup salsa
- 1 count avocado
- 1 tsp salt
Steps
- Heat oven to 400°F. In a 10-inch oven-safe skillet, cook the diced onion and pepper in 1 tbsp oil for 6 minutes.
- Stir in the chili powder, rinsed and drained beans, corn and enchilada sauce; simmer 5 minutes and season with salt.
- Whisk the cornmeal, baking powder and ½ tsp salt, then stir in the oat milk and remaining oil until just combined.
- Spoon the cornmeal batter over the bean filling and spread gently to the edges.
- Bake 22-25 minutes until the topping is golden and set. Rest 5 minutes and serve with salsa and avocado.
- Picky eaters can have the cornmeal topping, plain beans and corn, with salsa and avocado on the side.
- Make ahead: cook the filling up to 2 days ahead and chill it. Add the fresh batter and bake when ready.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 60 g
- Fiber
- 12 g
- Sugar
- 4 g
- Fat
- 22 g
- Saturated fat
- 3 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop