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Black Bean Tamale Pie with Sweet Potato and Corn Recipe

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3.8 from 14 reviews

This hearty Black Bean Tamale Pie with Sweet Potato and Corn combines a savory, spiced black bean and sweet potato base topped with a fluffy, flavorful cornbread crust. Packed with wholesome ingredients like black beans, sweet potatoes, corn, and bell peppers, this fulfilling dish is perfect for dinner and offers a delightful blend of textures and bold Southwestern flavors.

Ingredients

Base Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups diced onion
  • 4 medium garlic cloves, minced
  • 1 red bell pepper, diced
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili flakes
  • 1 cup corn kernels (thawed if frozen)
  • 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
  • 3 heaping cups peeled, cubed sweet potato (1/2-inch dice, from ~2 medium sweet potatoes)
  • 2 1/4 cups vegetable broth
  • 2 tablespoons freshly squeezed lime juice

Cornbread Topping Ingredients

  • 1 heaping cup grated cheddar cheese
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 cup cornmeal
  • 2 tablespoons light spelt or all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup corn kernels (thawed if frozen)
  • 1/2 cup diced red bell peppers
  • 2 tablespoons finely chopped fresh cilantro

For Serving

  • Diced avocado
  • Salsa
  • Sour cream

Instructions

  1. Prepare the base: Warm 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the diced onion, minced garlic, and a small pinch of salt. Cook, stirring occasionally, for about five minutes until the onions soften.
  2. Add spices and peppers: Add the diced red bell pepper, 1/2 teaspoon fine sea salt, freshly ground black pepper to taste, ground cumin, ground coriander, and chili flakes to the skillet. Cook for another two minutes until the peppers begin to soften.
  3. Add main ingredients and simmer: Stir in the corn kernels, cooked black beans, and cubed sweet potatoes, followed by the vegetable broth. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, for about 20 minutes until the sweet potatoes are tender and fork-soft.
  4. Finish the base: Remove the skillet from heat and stir in the freshly squeezed lime juice.
  5. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
  6. Prepare the cornbread topping: In a small dish, mix the unsweetened non-dairy milk with apple cider vinegar and let it sit briefly to curdle. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate smaller bowl, whisk the eggs and add the curdled milk mixture along with 2 tablespoons olive oil. Pour the wet ingredients into the dry ingredients and whisk until smooth. Fold in the corn kernels, diced red bell pepper, and chopped cilantro.
  7. Assemble the tamale pie: Sprinkle the grated cheddar cheese over the black bean and vegetable mixture in the skillet. Pour the cornbread batter evenly over the cheese layer, spreading it gently with the back of a spoon or spatula to cover the entire surface. If not using an ovenproof skillet, transfer the bean mixture to a casserole dish before adding cheese and batter.
  8. Bake: Place the skillet or casserole dish in the preheated oven and bake for 30 minutes, until the cornbread is cooked through and lightly golden on top.
  9. Serve: Remove from the oven and let cool slightly. Serve topped with diced avocado, salsa, and sour cream as desired.

Notes

  • Using a cast iron or ovenproof skillet allows you to transfer the dish directly from stovetop to oven, reducing cleanup.
  • Make sure sweet potatoes are cut into uniform pieces for even cooking.
  • You can substitute regular milk and butter if you don’t require a dairy-free version, but this recipe uses non-dairy milk for versatility.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • For extra heat, increase chili flakes or add diced jalapeño in the base.

Find it online: https://yumntasty.com/black-bean-tamale-pie-with-sweet-potato-and-corn-recipe/