Two Bean Tamale Pie Recipe

Heather says:

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.





15 Comments

  1. Deanna on March 27, 2014 at 7:29 pm

    This is listed as freezable? Can I get instructions on how to do that? Do I cook before freezing?

  2. julie on September 10, 2009 at 4:18 pm

    tried it about 2 weeks ago and it's become a fave in our house now-I'm allergic to tomatoes so I make it for my hubby and his dad—I made a few changes cause my hubby is a meat-eater LOL–I added ground beef and added 2 cans of chopped or diced tomatoes (whatever I have in pantry)–he's already asked for it 2xs since LOL….definately a winner-thanks!!!!

    julie
    Meridian,ms

  3. Madhuram on March 19, 2008 at 10:31 pm

    Looks delicious – will try this in a day or two.

    Thanks.

  4. Rachel on April 10, 2007 at 12:46 pm

    Update: This was a big hit! I might make it a little spicier next time – we spooned some leftover salsa on top this time. Because it was only for 2 of us, there are plenty of leftovers and I’m having it for lunch this week as well. Thanks!

  5. Rachel on April 8, 2007 at 3:11 pm

    I’m going to try this this week, making the cornbread from cornmeal. Wish me luck!

  6. JRae on April 5, 2007 at 6:41 pm

    My boyfriend is a vegetarian, and while I’m not I always cook vegetarian (I figure I get enough meat eating out since I don’t cook often). 🙂

    Decided to try this last night since it looked so good. I didn’t read the instructions carefully enough so I wasn’t sure what size cornbread box to get. I opted for that corn muffin Jiffy mix (only 34 cents!). I also used cilantro and could hardly taste it (but am not all opposed to it like some people seem to be, so maybe wasn’t as attuned to it as them).

    It was fantastic!! It finished cooking before my boyfriend got home, and I polished off a quater of it before he got home. I couldn’t stop eating it!!

    Now there’s only 2 pieces left, and me and my boyfriend might come to blows over who gets the bigger piece… 🙂

    Thanks for the recipe, love it! And the corn muffin mix worked out great too, not sure how different it would be than cornbread but it developed a nice crusty layer on top that was great.

    I think I’m gonna make it again right away to use up the rest of these V8-cans I got (6 oz cans only came in a six-pack) and the cilantro and scallions of course… 🙂

  7. newscoma on April 4, 2007 at 10:14 pm

    I want this but, alas, the cilantro won’t be in it because I throw it out of the house into the yard when it is in my vicinity.

  8. Nashville is Talking » Pick-A-Link on April 4, 2007 at 4:13 pm

    […] Two Bean Tamale Pie: a recipe […]

  9. Margo on April 4, 2007 at 1:57 pm

    I’m so going to try this!

    I like cilantro and mayo. 😉

  10. Heather on April 4, 2007 at 11:07 am

    For the record, I love cilantro in all of its fresh-tasting goodness. I just understand hating something everyone else likes. The smell of mayo gets to me every time. That’s my food hang-up.

  11. Rachel on April 4, 2007 at 9:33 am

    This looks good. Thanks, ladies!
    PS-My fridge magnetic poetry currently sports the phrase, “Cilantro tastes like napalm.”

  12. Bramble on April 4, 2007 at 10:13 am

    i like cilantro in salsa.

    that said, this recipe looks like it would be good poured over some meat 😉

  13. Heather on April 4, 2007 at 8:43 am

    Hee hee, there’s a site for people who can’t taste it. http://www.ihatecilantro.com

    Hysterical.

  14. CeeElCee on April 4, 2007 at 9:22 am

    I’m with you on the soap weed. I mean cilantro…

  15. Blogarita on April 4, 2007 at 6:32 am

    LOL about the cilantro. The first time I ate something with cilantro, I almost spit it out on my plate. It wasn’t suddenly, but I kept trying it and over time I’ve come to like it!

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