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5 from 1 vote

Black Bean Tamale Pie

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 Servings
Calories: 612kcal
Author: Stephanie O’Dea

Ingredients

  • 2 15-ounce cans black beans, rinsed and drained
  • 1 10-ounce can tomatoes and chiles
  • 1 15-ounce can corn kernels, drained
  • 1 medium red bell pepper seeded and diced
  • 1 medium yellow onion peeled and diced
  • ½ cup shredded sharp cheddar cheese
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin

For the cornbread topping:

  • 1¼ cup gluten-free all-purpose baking mix
  • 1 cup milk
  • ¾ cup gluten-free cornmeal
  • ¼ cup sugar
  • 1 large egg beaten
  • ½ teaspoon paprika

Instructions

  • Use a 4-quart slow cooker sprayed with cooking spray. Add the beans, tomatoes and chiles, corn, bell pepper, onion, cheese, chili powder, and cumin to the crock. Stir well to combine.
  • In a mixing bowl, whisk together the baking mix, milk, cornmeal, sugar, and egg to form a batter. It will be lumpy. Pour this mixture evenly over the top of the ingredients in the crock.
  • Sprinkle the 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 it sit in the cooling slow cooker for 10 minutes before cutting.

Nutrition

Calories: 612kcal | Carbohydrates: 104g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 746mg | Potassium: 1046mg | Fiber: 18g | Sugar: 20g | Vitamin A: 1130IU | Vitamin C: 33.3mg | Calcium: 229mg | Iron: 6.1mg