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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.8
  • Total Fat: 14.9 g
  • Cholesterol: 22.9 mg
  • Sodium: 861.2 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 8.0 g
  • Protein: 16.1 g

View full nutritional breakdown of Vegetarian Tamale Pie calories by ingredient
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Vegetarian Tamale Pie

Submitted by: PIKAPIKACHICK

Introduction

This is an easily customizable recipe that can be made low fat by halving the cheese and using cooking spray instead of olive oil. It can also easily be made vegan by using vegan ingredients. The spices should all be added to taste. This is an easily customizable recipe that can be made low fat by halving the cheese and using cooking spray instead of olive oil. It can also easily be made vegan by using vegan ingredients. The spices should all be added to taste.
Number of Servings: 6

Ingredients

    2 tsp olive oil
    1 small onion, chopped
    1 Tbsp chipotle peppers in adobo sauce, chopped
    1/4 tsp salt
    1 can black beans, drained and rinsed
    1/2 cup frozen corn
    1 cup frozen veggie burger crumbles
    1 cup canned whole tomatoes, undrained (one 14 oz can)
    1/4 tsp garlic powder
    1/4 tsp cumin
    1/4 tsp oregano
    1 tsp chili powder
    1 pkg Jiffy corn muffin mix, prepared
    1 cup shredded colby or cheddar cheese

Directions

Heat oil in a large skillet. Saute onions, chipotle peppers, and salt over medium-high heat 2 minutes, then add beans, corn, veggie burger crumbles. When corn and burger crumbles are thawed, break apart the whole tomatoes with your hands and add about half the liquid along with the spices. Heat through until onions are soft.

Preheat the oven to 400 degrees F.

Put the skillet mixture into an 8x8", 9x9", loaf, or pie pan. Spread the muffin batter over the top (it may not completely reach the edges). Sprinkle cheese over all. Bake for 20-25 minutes, until the cornbread is done.

Number of Servings: 6

Recipe submitted by SparkPeople user PIKAPIKACHICK.






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