Partly for our health and partly for our budget we try to eat meatless one night a week. This recipe could easily be converted to vegan by omitting the cheese and using an eggless recipe for cornbread. This is Betty Crocker’s version with minor tweaking.
Two Bean Tamale Pie Ingredients
- 1 TBSP olive oil
- 1 small onion – diced
- 1 med green pepper – diced
- 2 cloves garlic – minced
- 1 can (6oz) vegetable juice
- 1 15oz can pinto beans – drained, rinsed, slightly mashed
- 1 15oz can kidney beans – drained, rinsed, slightly mashed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 recipe sweet cornbread or 1 box cornbread mix – mixed according to package directions
- 2oz grated cheddar
- 2 green onions – chopped
- ~ 2 tsp cilantro snipped (omit if you hate cilantro, you aren’t suddenly going to like it)
Two Bean Tamale Pie Instructions
Preheat your oven to 425F. Heat olive oil in a pan over medium heat and add the diced onion. As the onion gets soft, add the diced bell pepper and minced garlic. Saute until the bell pepper is soft. Add the vegetable juice, beans, cumin, and chili powder. Remove from heat and spoon into a greased 2qt casserole dish.
Prepare cornbread mix according to directions, stirring in green onion, cilantro, and grated cheese. Spread evenly over the bean mixture. Bake for 25 minutes or until the cornbread is done.
Yields six servings.
*Frugal tip – substitute soaked dry beans for the canned. 2 cups dried beans yields 4-5 cups cooked. You’ll need to simmer them until they can be mashed easily with a fork. Additionally consider making cornbread from cornmeal, following the directions for a single batch.
**Almost obscenely frugal tip – use the water from your bean soaking to water your plants. I’ve heard the theory that the enzymes from the beans are good for your plants, but you’ll have to ask a gardener.