Spicy Two-Bean Tamale Pie



  • 1/2 tablespoon extra-virgin olive oil
  • 1 cup green pepper (chopped)
  • 1/2 cup green onions (sliced thinly)
  • 2 cloves garlic (minced)
  • 15 ounces salt (can no-, organic kidney beans, drained& rinsed)
  • 15 ounces salt (can no-, organic pinto beans, drained& rinsed)
  • 1/2 cup salsa (favorite, I used a mango one from Whole Foods)
  • 2 red serrano peppers (sliced thinly)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup stone-ground cornmeal (100%)
  • 1 cup white whole wheat flour
  • 1/2 teaspoon sea salt
  • 4 teaspoons baking powder (aluminum-free)
  • 1/8 teaspoon stevia
  • 1 cup rice milk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon flax egg (1 ground flax seed with 2 Tbsp. mix until consistency is is egg-like)
  • 1/2 cup shredded cheddar (vegan rice cheese)
  • 1/4 cup cilantro (fresh snipped pieces)
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    1. Preheat oven to 400 degrees. Spray a 2-quart square baking dish with extra virgin olive oil. In a medium skillet cook green pepper, onions and garlic until tender. Be careful not to burn garlic. Stir in kidney beans, pinto beans, salsa, chili peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared baking dish.
    2. Blend dry ingredients together. Add rice milk, applesauce and flax egg. Mix together until just combined. Fold in rice cheese & cilantro.
    3. Spread corn muffin mixture below over top of beans. Bake for 25 minutes or until golden brown.
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