Vegetarian Tamale Pie

WHY THIS RECIPE WORKS? Loaded with beans, vegetables, and cheese and topped with a cornmeal crust, this vegetarian take on tamale pie is rich, hearty, and packed with Mexican flavor. For a deep, boldly flavored sauce, we used the traditional Mexican technique of roasting the main ingredients (canned diced tomatoes, onion, and garlic) until nicely browned and then simply blended them with chipotle chile, chili powder, and lime juice. We combined the sauce with two types of canned beans, corn, zucchini, and fresh cilantro in a baking dish and topped it with a layer of cheese, then a quick cornmeal batter. The pie emerged from the oven with a beautifully browned crust and an ultraflavorful filling.

SERVES: 6 to 8

INGREDIENTS:

• 2 (28-ounce) cans diced tomatoes, drained with 2 cups juice reserved
• 1 onion, chopped coarse
• 4 garlic cloves, chopped coarse
• 1 tablespoon vegetable oil
• Salt and pepper
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 tablespoon chili powder
• 4 teaspoons lime juice
• 2 (15-ounce) cans black beans, rinsed
• 1 (15-ounce) can pinto beans, rinsed
• 1½ cups fresh or thawed frozen corn
• 1 zucchini, cut into ½-inch cubes
• ¼ cup minced fresh cilantro
• 1 teaspoon dried oregano
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 4 cups water
• 1½ cups coarse-ground cornmeal

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil.
   • Toss tomatoes, onion, garlic, oil, and ½ teaspoon salt together in a bowl.
   • Spread the vegetables onto the prepared sheet.
   • Roast the vegetables, stirring occasionally, until the edges are dark brown, for about 35 to 40 minutes.
2. Remove the roasted vegetables from the oven and reduce the oven temperature to 375 degrees.
   • Transfer the roasted vegetables and any accumulated juices to a blender.
   • Add chipotle, chili powder, lime juice, and reserved tomato juice.
   • Process the mixture until the sauce is slightly chunky, for about 8 to 10 seconds.
   • Season the sauce with salt and pepper to taste.
   • Combine the sauce, black beans, pinto beans, corn, zucchini, cilantro, and oregano in a 13 by 9-inch baking dish.
   • Top the mixture evenly with Monterey Jack cheese.
3. Bring water to a boil in a large saucepan over high heat.
   • Add ¾ teaspoon salt to the boiling water.
   • Slowly pour in the cornmeal, whisking vigorously to prevent lumps from forming.
   • Reduce the heat to medium-high and cook, whisking constantly, until the cornmeal begins to soften and the mixture thickens, for about 3 minutes.
   • Off the heat, season the cornmeal mixture with salt and pepper to taste.
   • Spread the warm cornmeal mixture evenly over the casserole using a rubber spatula, pushing it to the edges of the baking dish.
4. Cover the baking dish with foil and bake for 30 minutes.
   • Remove the foil and continue to bake until the crust is beginning to brown and the filling is bubbling, for about 30 to 35 minutes.
   • Let the tamale pie cool for 10 minutes before serving.

TIP:

TOPPING TAMALE PIE

• Spread warm cornmeal mixture evenly over filling using rubber spatula. Push topping to edges of baking dish.