Tamale Pie

Name: Tamale Pie
Yield: Makes 8 servings
Cuisine: Mexican
Ingredients: 1 onion, chopped; 2 cloves garlic, crushed; 1¾ cups (435 ml) cooked or canned pinto beans, drained and rinsed; ½ cup (125 ml) sliced black olives; 1½ cups (375 ml) frozen or canned corn; 2 tablespoons (30 ml) water or vegetable broth; 1 cup (250 ml) tomato sauce; ⅓ cup (85 ml) coarsely ground whole-grain cornmeal; 1 tablespoon (15 ml) chili powder; 1¾ cups (435 ml) canned diced tomatoes; 1 green bell pepper, diced; ¼ cup (60 ml) nutritional yeast flakes; ½ teaspoon (2 ml) garlic powder; ½ teaspoon (2 ml) paprika; Hot sauce (optional); 3 cups (750 ml) water; 1 cup (250 ml) coarsely ground whole-grain cornmeal; ¾ teaspoon (4 ml) salt

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This is a tasty dish of Mexican-Spanish origin. Although any cornmeal will work for this recipe, we use coarsely ground whole-grain cornmeal because it’s unrefined and retains the hull and germ. This means more nutrients and a lower glycemic index!

Ingredients

Filling

1 onion, chopped
1 green bell pepper, diced
2 tablespoons (30

Americas
Europe
Spain
Mexico
Main course
Pie
Mediterranean
Vegan

Method

To make the filling, put the onion, bell pepper, water, and garlic in a large saucepan. Cover and cook over medium heat until the onion is tender, about 5 minutes. Add the beans, tomatoes, corn, tomato sauce, olives, cornmeal, chili powder, and paprika and stir to combine. Increase the heat to mediumhigh and bring to a boil. Decrease the heat to medium-low, cover, and cook, stirring occasionall