Tamale Pie

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.