Tamale Pie
with Quick Guacamole and Poblano Pepper
Tamales are usually stuffed with tasty things like chiles and vegetables, and then steamed in corn husks for a tender bite. To maintain the flavor but cut down the cooking time, we make these tamales casserole style. The cornmeal crust only needs about 15 minutes to bake. Be sure to spread it evenly over the filling while it’s still hot.
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.