Veggie Tamale Pie Recipe

Name: Veggie Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry polenta or corn grits; 1/4 cup grated sharp Cheddar cheese; 1 1/2 tsp. vegetable oil; 3 cloves garlic, minced (1 Tbs.); 1 medium onion, diced (1 cup); 1 small zucchini, diced ( 1/2 cup); 1/2 medium red, yellow, or orange bell pepper, diced ( 1/2 cup); 1 Tbs. chili powder; 1 tsp. ground cumin; 1 tsp. dried oregano (Mexican, if available); 1 15-oz. can pinto beans, rinsed and drained; 1 14.5-oz. can tomato puree; 1/2 cup frozen corn kernels; 2 tsp. brown rice flour

Servings: persons

1/2 cup dry polenta or corn grits
1/4 cup grated sharp Cheddar cheese
1 1/2 tsp. vegetable oil
3 cloves garlic, minced (1 Tbs.)
1 medium onion, diced (1 cup)
1 small zucchini, diced ( 1/2 cup)
1/2 medium red, yellow, or orange bell pepper, diced ( 1/2 cup)
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano (Mexican, if available)
1 15-oz. can pinto beans, rinsed and drained
1 14.5-oz. can tomato puree
1/2 cup frozen corn kernels
2 tsp. brown rice flour

1
To make Topping: Preheat oven to 375F.
2
Bring 2 cups water to a boil in saucepan.
3
Stir in polenta, reduce heat to medium, and simmer 30 minutes, stirring often.
4
Stir in cheese.
5
Set aside.
6
To make Filling: Heat oil in skillet over medium heat.
7
Add garlic and onion, and cook 5 minutes.
8
Add zucchini, bell pepper, chili powder, cumin, and oregano.
9
Cook 5 minutes more.
10
Stir in beans, tomato puree, and corn.
11
Mix rice flour with /4 cup cold water; stir into zucchini mixture.
12
Cook 3 minutes, or until mixture thickens slightly.
13
Season with salt and pepper, if desired.
14
Spread Filling into 8-inch-square baking pan.
15
Spread Topping over Filling.
16
Place casserole on baking sheet.
17
Bake 40 minutes, or until filling bubbles and top is golden.
18
Let stand before serving.
19
Frozen cooking instructions: Preheat oven to 375F.
20
Cover casserole with foil, and place on baking sheet.
21
Bake 90 minutes.
22
Remove foil during last 15 minutes of baking.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup dry polenta or corn grits, 1/4 cup grated sharp Cheddar cheese, 1 1/2 tsp. vegetable oil, 3 cloves garlic, minced (1 Tbs.), and more.

Yes, Veggie Tamale 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.

That's it — enjoy your meal!

Veggie Tamale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions