Sweet Corn and Bean Tamale Pie Cooking Recipe

Sweet Corn and Bean Tamale Pie Cooking Recipes

Ingredients :


30 ml





10 ml

450 g

15 ml

425 g

15 ml



For the topping :

115 g

15 ml

2.5 ml

10 ml


100 ml

15 ml

50 g


vegetable oil

onion, chopped

garlic cloves, crushed

red pepper, seeded and chopped

green chilies, seeded and chopped

ground cumin

ripe tomatoes, peeled, seeded and chopped

tomato purée

red kidney beans, drained and rinsed

chopped fresh oregano

oregano leaves, to garnish




plain flour


baking powder

egg, lightly beaten


butter, melted

smoked Cheddar cheese, grated

Method :
  1. Preheat the oven to 220oC/425oF/Gas 7.
  2. Remove the outer husks and silky threads from the corn cobs, then par boil in boiling, but not salted, water for 8 minutes.
  3. Drain and leave until cool enough to handle, then run a sharp knife down the corn cobs to remove the kernels.
  4. Heat the oil in a large pan and dry the onion, garlic and pepper for 5 minutes, until softened.
  5. Add the chilies and cumin and fry for 1 minute.
  6. Stir in the tomatoes, tomato purée, beans, corn kernels and oregano.
  7. Season.
  8. Bring to the boil, then simmer, uncovered, for 10 minutes.
  9. Meanwhile, make the topping.
  10. Mix together the polenta, flour, salt, baking powder, egg, milk and butter in a bowl to form a smooth, thick batter.
  11. Transfer to the corn kernels and beans to an ovenproof dish, spoon the polenta mixture over the top and spread evenly.
  12. Bake for 30 minutes.
  13. Remove from the oven, sprinkle over the cheese, then return to the oven for a further 5 - 10 minutes, until golden.

Serves 4

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here

More Mid Week Meal Vegetable Recipes

Copyright 101 Vegetarian Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy