Recipes

The Best and Easiest Poblano Tamale Pie

With Pinto Beans & Guacamole

Casserole season is upon us! Let’s start with one that everyone seems to dig – good old fashioned, poblano tamale pie.

I love the idea of simple, one-dish comfort food. To take it a step further, today I’m scaling the quantities back for two servings of veggie tamale pie, to make it so cute and romantic, obviously. You’ll end up with two pretty large individual pies, so it’s a plus if you’re comfortable pigging out in front of your sweetheart. That’s never been an issue for me.

In any case, you ought to give this pie a go. It’s a comfort food favorite, and apparently has been so for nearly a century.

Poblano Tamale Pie

Nicole Kearsley
I would never attempt to make tamales because they are tedious and time-consuming. This lazy version is the one for me.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican, Vegan
Servings 2 Servings

Ingredients
  

  • 2 tablespoons Vegan Butter
  • 2 teaspoons Turbinado Sugar
  • 1 cup Masa Harina
  • 2 Poblano Peppers
  • 4 cloves Garlic
  • 1/4 cup Vegan Cream Cheese
  • 1 can Pinto Beans
  • 1 teaspoon Chipotle Chili Powder
  • 1 Tomato
  • 1 bunch Cilantro Fresh
  • 1 Avocado

Instructions
 

  • Preheat the oven to 350 °F (177 °C). 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.
  • Deseed and thinly slice the poblano peppers. Peel and thinly slice the garlic.
  • 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.
  • 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, 1/4 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.
  • 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.
  • Add the diced tomato, chopped cilantro, and a pinch of salt to the avocado and stir the guacamole.
  • Top with sauteéd poblanos and another slice of the tamale. Spread with chipotle pinto beans. Top with guacamole and cilantro leaves.

Notes

MAKE IT DOUBLE: The recipe easily doubles for four. Make it in four ramekins, or in a small casserole dish.
*MASA HARINA: It is a corn flour used frequently in Mexican dishes; a must-have for any kitchen pantry.
**ON RAMEKINS: The ramekins are very hot when they come out of the oven! It’s best to serve them in a shallow bowl, with a paper or cloth napkin beneath, so no one gets hurt eating them.
***SERVING: This recipe yields 27 grams of protein every serving.
Keyword plant based, vegan

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