Poblano Tamale Pie with Pinto Beans & Guacamole

Poblano Tamale Pie

with Pinto Beans & Guacamole

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dinner

From the Mesoamerican country—what we know as central Mexico, Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica—comes the tasty tamale. Making traditional tamales is not for the timid, as it’s a time-consuming task! In this recipe, we keep the flavor but streamline the cooking process by making tamales casserole-style. We bet this will become a staple in your kitchen!

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
730
FAT
29g
CARBOHYDRATES
88g
PROTEIN
27g

MAIN INGREDIENTS

  1. 2 tbsp vegan butter
  2. 2 tsp turbinado sugar
  3. 1 cup masa harina
  4. 2 poblano peppers
  5. 4 cloves garlic
  6. ¼ cup vegan cream cheese
  7. 1 package pinto beans
  8. 1 tsp chipotle morita powder
  9. 1 tomato
  10. 0.5 oz fresh cilantro
  11. 1 avocado
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • 8x8 or smaller baking dish
  • Large skillet
  • Small saucepan

INSTRUCTIONS

1
Start the tamale dough
Preheat the oven to 350°F. Lightly oil a small baking dish with 1 tsp vegetable oil. In a large bowl, combine the butter, turbinado sugar, ½ tsp salt, and 1¼ cups hot tap water and mix well. Add the masa harina, whisk well, and pour the batter into the baking dish. Smooth out the top with a spoon and cover tightly with foil. Bake the tamale dough until it’s cooked through, about 20 minutes.
2
Prepare the vegetables
Deseed and thinly slice the poblano peppers. Peel and thinly slice the garlic.
3
Sauté the poblanos
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced peppers and garlic and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned in places, about 8 to 10 minutes. Add the cream cheese and 2 tbsp water and reduce heat to low. Simmer until creamy, about 2 to 3 minutes.
4
Heat the beans
Drain and rinse the pinto beans. Place a small saucepan over medium heat and add the beans, as much of the chipotle morita spice as you’d like, ¼ tsp salt, and 2 tbsp water. Mash some of the beans with a fork and cook until hot, stirring frequently, about 3 to 4 minutes.
5
Make the guacamole
Dice the tomato. Pick half the cilantro leaves for garnish, set aside, and roughly chop the remaining leaves and stems. Halve the avocado and remove the pit. Scoop out the flesh, add to a medium bowl, and roughly mash with a fork. Add the diced tomato, chopped cilantro, and a pinch of salt to the avocado and stir the guacamole.
6
Serve
Cut the baked tamale dough into 4 squares and lay 2 of them onto plates. Top with sauteéd poblanos and another slice of the tamale. Spread with chipotle pinto beans. Top with guacamole and cilantro leaves and enjoy!