Individual Pinto and Black Bean Tamale Pies Recipe

Name: Individual Pinto and Black Bean Tamale Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, such as safflower; 2 bunches scallions, trimmed, white and green parts separated and thinly sliced; 4 garlic cloves, minced; Coarse salt and ground pepper; 2 cans (15.5 ounces each) pinto beans, rinsed and drained; 2 cans (15.5 ounces each) black beans, rinsed and drained; 1 can (14.5 ounces) diced tomatoes in juice; 1/2 cup water; 1 tube (16 ounces) prepared plain polenta, sliced into 8 equal rounds and patted dry; 1 packed cup fresh cilantro leaves, coarsely chopped, plus more for garnish (optional); 1/2 teaspoon hot sauce, such as Tabasco; 1 1/2 cups shredded pepper Jack cheese (6 ounces); Salsa, for serving (optional)

Servings: persons

2 tablespoons vegetable oil, such as safflower
2 bunches scallions, trimmed, white and green parts separated and thinly sliced
4 garlic cloves, minced
Coarse salt and ground pepper
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (15.5 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup water
1 tube (16 ounces) prepared plain polenta, sliced into 8 equal rounds and patted dry
1 packed cup fresh cilantro leaves, coarsely chopped, plus more for garnish (optional)
1/2 teaspoon hot sauce, such as Tabasco
1 1/2 cups shredded pepper Jack cheese (6 ounces)
Salsa, for serving (optional)

1
Preheat oven to 400F.
2
In a large saucepan, heat 1 tablespoon oil over medium; add white parts of scallions and garlic and season with salt and pepper.
3
Cook until softened, stirring constantly, 2 to 3 minutes.
4
Add both beans, tomatoes (with their juice), and the water and bring to a boil, mashing about one-quarter of the beans with the back of a spoon against side of pan.
5
Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
6
Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining tablespoon oil (if using pie plates, see below).
7
Place a polenta round in each ramekin.
8
Remove bean mixture from heat.
9
Stir in green parts of scallions, cilantro, and hot sauce; season with salt and pepper.
10
Spoon bean mixture into ramekins, dividing evenly, then top with cheese.
11
Bake until cheese is melted and filling is bubbling, 15 to 20 minutes.
12
Let stand 10 minutes before serving.
13
If desired, garnish with additional cilantro, and serve with salsa.
14
Brush each of two deep-dish pie plates with 1 1/2 teaspoons oil.
15
Slice polenta crosswise into 16 equal rounds; place 8 rounds in each pie plate.
16
Dividing evenly, top with bean mixture, then cheese.
17
Bake and let stand as directed.
18
(Per Serving)
19
Calories: 332
20
Fat: 11g (4.3g Saturated Fat)
21
Protein: 17.3g
22
Carbohydrates: 42.8g
23
Fiber: 11.6g

927

kcal

Calories

Fat

132

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 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, such as safflower, 2 bunches scallions, trimmed, white and green parts separated and thinly sliced, 4 garlic cloves, minced, Coarse salt and ground pepper, and more.

Yes, Individual Pinto and Black Bean Tamale Pies 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.

Individual Pinto and Black Bean Tamale Pies

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