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Tamale Pie

Tamale Pie

Serves: 8

Category: Main Dishes - Non-Vegan
Author: Anita Emerson
Tags: Athletic/Higher caloric

Average Rating: 
Rated by: 5 members

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2 cups dry kidney beans
1 piece kombu, optional
1 large onion, chopped
2 cloves garlic, chopped
2 green bell peppers, chopped
2 tablespoons water
4 cups corn kernels, fresh or frozen
32 ounces no-salt-added chopped tomatoes
4 teaspoons chili powder
2 teaspoons salt-free Mexican seasoning
1 teaspoon ground cumin
1 1/2 cups cups cornmeal
1 teaspoon baking powder
1 teaspoon ground flax seeds
2 egg whites
1 cup unsweetened soy, hemp or almond milk
1 cup water


Sort and rinse kidney beans. Cover with water. Break kombu into small pieces and add to beans. Bring to a boil, reduce heat and simmer until tender, about 2 hours.

Preheat oven to 350 degrees F. In large Dutch oven or other saucepan, sauté onion, garlic and green pepper in 2 tablespoons water. Add corn, tomatoes, kidney beans and spices. Cover and simmer for about 15 minutes. Pour into 2 oblong glass baking dishes. Mix cornmeal, baking powder, flax seeds, egg whites, cashew milk and water together to make the topping. It should be runny, so add more water, if necessary. Pour topping over tamale mixture. Bake about 30 minutes, until crust is golden.

Calories 362; Protein 18 g; Carbohydrates 71 g; Sugars 6 g; Total Fat 3.5 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 89 mg; Fiber 13.6 g; Beta-Carotene 877 ug; Vitamin C 48 mg; Calcium 162 mg; Iron 5.2 mg; Folate 243 ug; Magnesium 127 mg; Potassium 1362 mg; Zinc 2.7 mg; Selenium 5.7 ug

Comments (6):



09/04/2011 07:55 PM

Rated this recipe:

This satisfied my vicious Mexican food cravings. MAKES 16 PORTIONS!!!! I would cut recipe in half next time. I served it with guacamole and salsa. We snarfled it down. Well done Anita!


05/15/2013 11:12 AM

Rated this recipe:

I've never seen it spelled with an "i" before... it's "Tamale". My comments will be regarding personal preference, so I don't mean to say it's a bad recipe. When I found out what kombu is (seaweed), I didn't want it, so I left that out. I don't like kidney beans, so I cooked some pinto beans. By "Mexican seasoning", I guess you mean taco seasoning (I've never heard of "spice hunter"), so that's what I used. And I didn't want to go to the trouble of making cashew milk, so I used good ol' almond milk. Anyway... we did not enjoy the topping, so next time I just won't make that part. The rest of it had good flavor, but we will cut the amount of corn in half, and we'll double the beans. And per drea1's comment, I cut everything in half this time, and for two people it was more than enough. A 2-1/2 quart casserole was perfect for this. Looking forward to trying it again next week with the above changes.

Elaine Garces

07/03/2014 09:40 PM

Rated this recipe:

WOW. Delicious all the way. Perfect balance of ingredients and just the right spice kick. I used homemade "taco" seasoning ... All organic ingredients. I even poured 1/4 cup cashews and 3/4 cup water into Vitamix ... Wallah ... In went the rest. I am amazed...and so glad for these recipes. Thank you so very much!
This comment was last edited on 07/03/2014 09:45 PM


10/28/2014 07:05 PM

Rated this recipe: (no rating)

I am allergic to eggs, otherwise I would love this recipe. And as Laura wrote above, egg whites are not vegan.


03/12/2015 04:21 PM

Rated this recipe: (no rating)

You can make this vegan by using Egg Replacer or increasing the ground flaxseed to 2 TBSP and letting it soak in warm water for 10-20 minutes before adding it to the mix.
This comment was last edited on 03/12/2015 04:23 PM


01/29/2020 09:13 PM

Rated this recipe:

This was pretty good.  I thought the topping worked well with it.  It was just shy of being really good.  It was missing...something.  Depth of flavor perhaps?  I'm not sure what I would add to it to give it that.  I think next time I'll nix the kidney beans and use a combination of pintos and black beans instead.  It needed a bit more liquid too.  4 out of 5.