Gluten Free Black Bean Tamale Pie Recipe
Servings: 6 people
Calories: 305kcal
Ingredients
For the base:
- Gluten-free nonstick cooking spray
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes and chilies (such as RoTel)
- 1 (15 ounce) can corn, drained
- 1 medium red bell pepper seeded and diced
- 1 medium yellow onion diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ cup shredded sharp cheddar cheese
For the cornbread topping:
- ¾ cup gluten-free cornmeal
- 1¼ cups gluten-free baking mix
- 1 cup milk
- ¼ cup granulated sugar
- 1 large egg beaten
- ½ teaspoon paprika
Instructions
- Use a 4-quart slow cooker. Spray the insert well with cooking spray. Add all base ingredients and stir very well to combine.
- In a mixing bowl, whisk together the cornmeal, baking mix, milk, sugar, and egg to form a batter. Pour this batter evenly on top of the ingredients in the slow cooker. Sprinkle paprika on top. Cover and cook on low for 5-6 hours or on high for about 3 hours.
- The tamale pie is finished when the cornbread is fully cooked, set in the middle, and has begun to pull away from the sides. Uncover and let sit in the cooling slow cooker for 10 minutes before cutting.
Nutrition
Calories: 305kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 415mg | Potassium: 258mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1000IU | Vitamin C: 26.6mg | Calcium: 170mg | Iron: 1.9mg