Tamale Pie
with Quick Guacamole and Poblano Pepper
INGREDIENTS
- 1 poblano pepper
- 1 tomato
- 1 chipotle pepper in adobo sauce
- 1 can pinto beans
- ¼ cup textured vegetable protein
- ½ cup almond milk
- 2 tbsp Follow Your Heart® Vegenaise®
- 1½ tsp maple syrup
- ½ cup flour
- ½ cup cornmeal
- ¼ tsp baking soda
- 1¼ tsp baking powder
- Fresh cilantro
- 1 avocado
- 1 tsp vegetable oil*
- Salt*
- *Not included
- **Allergens: Tree Nuts, Wheat
INSTRUCTIONS
Rinse and dry the produce. Deseed and roughly chop the poblano pepper. Place a large skillet over high heat with 1 tsp vegetable oil. Once hot, add the poblano and a pinch of salt and cook until well charred, about 4 to 6 minutes. Chop the tomato. Transfer the poblano to the food processor and add the tomato and as much of the chipotle pepper as you’d like. Pulse until mixture resembles a chunky salsa and season with salt.
Preheat the oven to 400°F. Return the skillet to medium-high heat. Drain and rinse the pinto beans and add them to the skillet with the charred poblano salsa. Add the textured vegetable protein, ½ cup water, and bring to a simmer. Cook until slightly thickened, about 3 to 5 minutes.
In a small saucepan, combine 1 cup water, almond milk, Follow Your Heart® Vegenaise®, maple syrup, and ½ tsp salt. Bring to a boil over medium-high heat, stir occasionally.
In a medium bowl, combine the flour, cornmeal, baking soda, and baking powder with a whisk. Once the milk mixture is boiling, turn off the heat and gradually whisk in the cornmeal mixture to make a batter. Transfer the bean mixture into a baking dish and top with the cornmeal batter. Smooth it out with damp fingers or the back of a spoon. Bake until the crust is set, about 15 to 20 minutes.
Chop the cilantro leaves and tender stems. Halve the avocado and remove the pit. To a small bowl, add the cilantro, avocado, and a pinch of salt. Mix the guacamole well with a fork.
Serve large scoops of the tamale pie on a large bowl or plate. Enjoy with a side of quick guacamole.