Texan Tamale Pie with Black Beans and Sweet Potato
Texas is a big state with many properly delicious recipes and dishes to choose from. I’ve had some great recommendations lately such as Frito Chili Pie, Chicken Fried Steak, King Ranch Chicken, Breakfast Tacos, Migas, and Chili con Queso. So many yummy choices, I’m not drooling, you are. (Also, thank you to everyone who shows up in my inbox, your messages make my day! Recommendations, suggestions, and requests are always welcome!!)
One thing I feel like America does well is mash-ups or I guess a more foodie term would be Fusion. Take one dish and mix it up with something similar, easier, complementary, or sometimes just plain crazy. I’ve had a few versions of Tamale Pie before, some are a simple chili topped with corn bread, or some variations are topped with polenta, the base can have endless variations too. Whichever way the idea is the same, bake up everything you would have on a plate into one casserole. This version takes the Tamale part a little more seriously and incorporates masa harina into the corn topping giving it that textural heft of a traditional tamale without the extra work.
This is another recipe care of ‘Meatless in Cow Town’ so the filling is composed of beans, sweet potatoes, corn, and tomatoes, all of which cook together into a delicious bubbly mixture as the casserole bakes.
Tamale Pie with Black Beans and Sweet Potato
Makes 8 servings
Vegetable Filling
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 medium-sized sweet potato, cut into ½ inch pieces (about 8 ounces)
¾ cup fresh or frozen corn kernels
½ teaspoon ground cumin
½ teaspoon garlic powder
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 cup water
½ cup fresh cilantro leaves, chopped
Corn Topping
1 cup finely ground cornmeal
½ cup masa harina
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup canola oil
1 cup water
1 ½ cups fresh or frozen corn kernels, coarsely chopped
½ cup fresh cilantro leaves, chopped
To make the vegetable filling:
Heat the olive oil in a medium-heavy pot over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the chopped jalapenos and garlic and saute until fragrant about 1 minute. Add the sweet potatoes and corn and saute for 3 minutes. Stir in the spices and then the tomatoes, beans, and water.
Cover the pot and bring to a boil, then lower the heat to medium-low and simmer, covered until the sweet potatoes are just tender (not mushy, they will continue to cook as they bake as well) about 10-15 minutes. Meanwhile make the corn topping.
Once the sweet potatoes are just tender, remove from the heat, stir in the cilantro, and season with salt to taste. Transfer the vegetable filling to a 13 x 9 x 2-inch glass baking dish.
To make the corn topping and assemble:
Preheat the oven to 375°F.
In a large bowl, whisk the cornmeal, masa harina, sugar, baking powder, and salt to blend. Stir in the oil, then add water and whisk to blend. Fold in the corn and cilantro.
Spoon the mixture over the vegetable filling evenly and bake uncovered until the corn topping is baked through (a knife inserted in the center comes out clean) and the vegetable filling is bubbling, 30-35 minutes. Serve warm with salsa or hot sauce.
Adapted from Meatless in Cow Town: A Vegetarian Guide to Food and Wine Texas Style by Laura Samuel Meyn and Anthony Head