Hot Mexican Tamale Bean Pie Recipe

Name: Hot Mexican Tamale Bean Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g quick cook polenta; 1 egg; 450 ml milk; 120 g cheddar cheese; 4 tablespoons chopped fresh coriander; 1 tablespoon vegetable oil; 2 large red onions, roughly chopped; 2 garlic cloves, crushed; 50 g pickled hot red chilies, roughly chopped; 350 g quorn mincemeat; 400 g chopped tomatoes; 2 tablespoons tomato puree; 400 g kidney beans, drained and rinsed; 250 ml vegetable stock; grated lime, juice and zest of; salt & freshly ground black pepper

Servings: persons

120 g quick cook polenta
1 egg
450 ml milk
120 g cheddar cheese
4 tablespoons chopped fresh coriander
1 tablespoon vegetable oil
2 large red onions, roughly chopped
2 garlic cloves, crushed
50 g pickled hot red chilies, roughly chopped
350 g quorn mincemeat
400 g chopped tomatoes
2 tablespoons tomato puree
400 g kidney beans, drained and rinsed
250 ml vegetable stock
grated lime, juice and zest of
salt & freshly ground black pepper

1
Beat together the polenta, egg milk, cheese and add 2 Tbsp of the coriander.
2
Season and leave to stand for 20 minutes to allow the polenta to swell.
3
Meanwhile, heat the oil in a large pan and fry the onions and garlic for 3-4 minutes, stirring occasionally, until softened slightly.
4
Add 25g of the chillies, the quorn mince, tomatoes, tomato puree, mixed pulses, stock, lime zest and juice and remaining coriander.
5
Bring to the boil and simmer for 15 minutes.
6
Season to taste and pour into an ovenproof dish.
7
Preheat the grill to high.
8
Stir the remaining chillies into the polenta mixture and spoon over the mince mixture to cover.
9
Grill for 4-5 minutes until golden.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 120 g quick cook polenta, 1 egg, 450 ml milk, 120 g cheddar cheese, and more.

Yes, Hot Mexican Tamale Bean Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Mexican Tamale Bean Pie

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