/gheeː peaː teaː/
Servings: 4 | 0 minutes | 350 kcal
This recipe takes its inspiration from the classic tamale pies of Mexican cuisine. Traditionally filled with meat, this version swaps out the typical fillings for a mix of black beans and corn, creating a vegan-friendly dish without losing any of the flavor.
Born out of a desire to create a vegan-friendly dish that packs a flavor punch, this recipe combines the heartiness of a traditional tamale pie with the creaminess of jalapeño cream sauce. It' a match made in culinary heaven!
Ingredients
- 1 cups black beans
- 1 cups corn kernels
- 2 pieces jalapeños
- 2 teaspoons vegan butter
- 1 cups all-purpose flour
- 1 cups coconut cream
- 1 teaspoons baking powder
- 1 teaspoons salt
- 1 pieces lime
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the vegan butter over medium heat. Add the black beans, corn, and chopped jalapeños. Cook until the vegetables are tender.
- In a large bowl, combine the flour, baking powder, and salt. Stir in the cooked vegetable mixture.
- Press the mixture into the bottom of a baking dish, creating a crust for the pie.
- Bake the crust for 20 minutes, until it' golden brown and crispy.
- While the crust bakes, make the jalapeño cream sauce. Blend the coconut cream, a jalapeño, and the juice of a lime until smooth.
- Pour the jalapeño cream sauce over the baked crust, spreading it evenly across the surface.
- Return the dish to the oven and bake for another 10 minutes, until the cream has set.
- Serve the pie warm, cut into slices.