Two-bean and sweet potato tamale pie

Soy Free, Vegetarian

4 Servings, 550 Calories/Serving

35 – 45 Minutes

Traditional tamales feature deliciously spiced fillings that are packed into corn masa, wrapped in corn husks, and, finally, steamed. They’re wonderful, but a big production. In Sun Basket’s streamlined version, we season a rich mix of pinto and black beans, quinoa, and sweet potatoes with our custom spice blend. Then we bake the filling under a crisp cornbread crust that’s as easy as, well, pie.

Ingredients

  • ½ cup rainbow quinoa
  • 1 cup cooked pinto beans
  • 1 cup cooked black beans
  • ½ cup mirepoix (onions - carrots - celery)
  • Tamale spice blend (sweet smoked paprika - coriander - cumin - dried Mexican oregano - granulated garlic - cinnamon)
  • 1 cup chopped peeled sweet potatoes
  • 1½ cups diced tomatoes
  • ½ cup diced mild green chiles
  • ¾ cup shredded Mexican cheese blend (Monterey jack - cheddar - queso blanco - Asadero)
  • 1 cup milk
  • 1 pasture-raised organic egg
  • Cornbread mix (all-purpose flour - cornmeal - sugar - baking powder - salt)
  • Fresh cilantro
  • 1 lime
  • ½ cup Greek yogurt

Instructions

1

Make the tamale filling

Heat the oven to 400ºF.
  • In a fine-mesh strainer, rinse the quinoa, pinto and black beans.
In a large sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the spice blend and cook until fragrant, about 1 minute.
Add the quinoa, both beans, sweet potatoes, tomatoes, green chiles, and 1½ cups water and season with salt. Bring to a boil, reduce to a simmer, and cook until the sweet potatoes start to soften, 8 to 10 minutes. Remove from the heat. Stir in the Mexican cheese blend and season to taste with salt and pepper.
While the filling simmers, prepare the cornbread.

2

Make the cornbread

  • Measure out ¼ cup milk, save the rest for another use.
In a medium bowl, using a whisk or fork, mix together the egg, ¼ cup milk, and 1½ tablespoons oil. Add the cornbread mix and stir until just combined.

3

Assemble and bake the tamale pie

Transfer the tamale filling to a large baking dish or pie pan. Pour the cornbread batter on top and spread evenly. Bake until the cornbread is golden brown, 20 to 25 minutes. Remove from the oven, and let stand for 5 minutes before serving.
When the tamale pie is almost done, prepare the garnishes.

4

Prep the garnishes

  • Coarsely chop the cilantro for garnish.
  • Cut half the lime into wedges for garnish.
  • Juice the other lime half.
In a small bowl, stir together the yogurt and lime juice; season to taste with salt and pepper.

5

Serve

Set out the tamale pie, lime yogurt, cilantro, and lime wedges and invite everyone to serve themselves.

Kids can:
  • Rinse the quinoa and beans.
  • Help make the cornbread.
  • Juice the lime half.
  • Make the lime yogurt topping.
  • Serve the meal.

Nutrition per serving: Calories: 550, Protein: 23 g, Total Fat: 22 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 60 mg, Carbohydrates: 66 g, Fiber: 9 g, Added Sugar (Granulated Sugar): 1 g, Sodium: 580 mg
Contains: milk, wheat, eggs

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