Tamale Pie (Bean and Corn Version)

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Yield: 6

Set out toppings like hot sauce, sour cream or plant-based yogurt, pickled or diced red onions, sliced cherry tomatoes, avocado, etc.

Cooking for 1 or 2? This recipe easily halves. Use a medium (10-inch) skillet.

For extra flavor and color, top the pie with a little thinly sliced red onion, along with the cilantro.

1 tablespoon olive oil
2 tablespoons plus 2 teaspoons chili powder, divided (make sure to use a chili powder spice blend, not straight chili powder)
1 can black beans, drained
2 cans (16 oz each) pinto beans, drained with 1/4 of the beans mashed
2 heaping cups frozen corn, thawed
2 cans (2.25 ounces each) diced green chiles, or substitute a diced and sautéed green bell pepper
1 jar (16 oz) prepared salsa (1 jar is about 2 cups)
1/2 cup chopped fresh cilantro, divided
1 cup cornmeal
(2 tablespoons plant-based butter, if not using cheese)
1 cup grated sharp cheddar cheese (1 cup is about 4 oz)
1 cup crumbled tortilla chips

Adjust oven rack to middle position and turn on broiler. Heat oil in a large (12 inch) skillet over medium-high heat. Add 2 tablespoons of the chili powder, beans, corn, chiles, salsa, and 1/4 cup of the cilantro; simmer to blend flavors, about 5 minutes.
Meanwhile, bring 3 cups of water, cornmeal, remaining 2 teaspoons of chili powder, and 1 teaspoon of salt to boil in a large saucepan or Dutch oven, whisking frequently until mixture thickens to soft mush consistency, just a couple of minutes. (If not topping it with cheese, stir in plant-based butter now.)
Pour mush over hot bean mixture, spreading with a spatula to completely cover. Sprinkle with optional cheese, remaining 1/4 cup of cilantro, and the crumbled chips. Broil until chips turn golden brown, cheese, (if using) melts, and mush gets a little crusty, about 5 minutes. Let rest for 5 minutes and serve.