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This Vegan Tamale Pie is loaded with fresh veggies, beans, and hearty spices – plus there’s a fluffy “tamale” layer on top! Inspired by the Amy’s Kitchen Tamale Pie.
Every once in a while I have a very specific craving – enter this Vegan Tamale Pie! Tex-Mex spiced beans and veggies are nestled in a savory tomato sauce, then topped with fluffy masa dough that’s finished off in the oven to create the *ultimate* hearty and delicious meal.
This recipe is easy enough for a weeknight dinner, but cozy enough for a weekend or special main – just the way I like it! It’s packed with veggies and plant-based protein, too.
INGREDIENTS + INSPIRATION
This recipe is entirely inspired by the Amy’s Kitchen “Tamale Pie“. Never heard of it? You’re probably in the majority here, but this convenient freezer meal was a staple in my childhood – and honestly, it was really good! So good that I still experience random cravings for it, so I knew I had to recreate it for my blog (and my childhood nostalgia).
The pie itself is made of a bean and veggie filling that’s coated in a spicy tomato-based sauce, then topped off with a tamale-inspired crust. The filling itself is very Tex-Mex inspired, with zucchini, corn, and a handful of fresh cilantro!
Apparently “tamale pie” is an actual thing that exists outside of the Amy’s freezer lineup, too. That being said, a lot (read: all) of the tamale pie recipes I’ve seen have a cornbread topping or cornmeal crust. I just gotta say – that’s not really a tamale pie, that’s a cornbread pie – okay?! Craving = not satisfied.
So, I decided to go a little more traditional and use Masa Harina for a creamy and fluffy corn topping instead that’s more reminiscent of an actual tamal. Plus, it makes this recipe naturally gluten-free! Masa harina is a very finely ground corn flour that is seasoned with a touch of lime – you can most likely find it in either the baking section or the international section of your local grocery store.
HOW TO MAKE VEGAN TAMALE PIE
I used my Le Creuset braiser for this recipe because it can go directly from the stove to the oven – but a large cast iron skillet will work as well! If you don’t have an oven-save pan, you can also prep the filling on the stovetop, then transfer to a baking dish to finish off the tamale “top” in the oven 🙂
- Sauté the onion, garlic, and spices together until fragrant
- Toss in the additional veggies, then cook until the zucchini is tender. Add the beans and sauce, then simmer.
- Whisk the masa “topping” together, then spread it over the sauté pan
- Bake in the oven until the masa is set and fluffy
- Serve and enjoy!
You can serve this tamale pie however you’d like – I personally love mine with some fresh cilantro, sliced avocado, and salsa on top! A dollop of vegan sour cream or a sprinkle of vegan cheese wouldn’t hurt either 😉
COOKING TIPS + FAQ:
- Can I freeze this recipe? Yes! I would recommend baking the casserole first, then storing it in the freezer. Then all you need to do is let it come to room temperature and warm it back up!
- How can I add more protein? The beans in this recipe are a great source of plant protein and fiber, but you could bulk it up even more by sautéing some vegan ground beef with the onions in step 1 of the recipe
- Can I make this recipe ahead of time? You can cook the filling portion of the recipe up to 2 days ahead of time – just store it in an airtight container in the refrigerator. I wouldn’t make the tamale topping ahead of time though.
If you’re looking for more cozy and hearty Tex-Mex recipes, you’ll also love this Creamy Enchilada Casserole, this Taco Pasta Salad, and this Southwestern Black Bean Casserole!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
***PS*** For general life knowledge, “tamale” is the English word for the Spanish tamal (singular) or tamales (plural). It works in this recipe because this is a very non-traditional dish, but if you find yourself enjoying the authentic Mexican recipe, it’s a tamal. The more you know! 🙂
PrintVegan Tamale Pie (Amy’s Kitchen Copycat!)
This Vegan Tamale Pie is loaded with fresh veggies, beans, and hearty spices – plus there’s a fluffy “tamale” layer on top! Inspired by the Amy’s Kitchen Tamale Pie.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: Serves 4 to 6 1x
- Category: Main
- Method: Oven, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Filling:
- 1-2 tablespoons avocado oil
- 1 yellow onion, diced
- 3-5 cloves garlic
- 1/4 bunch cilantro, chopped (stems included; reserve some leaves for garnish)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 green bell pepper, diced
- 2 zucchini, diced
- 1 cup corn kernels (thawed if frozen)
- 2 15 oz. (425 g) cans Pinto beans, drained and rinsed
- 1 14.5 ounce (425 g) can tomato sauce
- 1 teaspoon salt, divided (add some with onion, rest with tomatoes)
For the Masa:
- 2 cups (248 g) masa harina
- 1 tablespoon avocado oil (optional, see note*)
- 2 cups water
- 1/4 teaspoon ground turmeric (optional, for color only)
- 1/2 teaspoon salt
Instructions
- Prep: Preheat the oven to 375F. If your pot is not oven-safe, set a 9×9″ baking dish aside.
- Aromatics: Warm the oil in a large heavy-bottomed sauté pan or cast-iron skillet over medium high heat. Add the onion along with 1/2 teaspoon salt and sauté for 3 minutes. Then, add the garlic, cilantro, chili powder, cumin, and oregano to the pan. Sauté for 1 minute, until the garlic is fragrant.
- Add the Veggies: Add the bell pepper, zucchini, and corn to the pan along with the remaining 1/2 teaspoon of salt. Reduce the heat to medium heat and sauté for 5 to 7 minutes, until the zucchini is translucent and most of the liquid has evaporated.
- Make it Saucy: add the pinto beans and tomato sauce to the pan and mix well. Bring the dish to simmer and cook for 2 to 3 minutes. If your pan is not microwave safe, transfer the “filling” to a greased casserole dish now. Smooth the top of the filling in either dish and press it down a bit with a spatula.
- Make the Masa: combine the masa, water, oil, turmeric, and salt together in a medium bowl and mix well to form a thick, smooth batter. Use a large spoon to dollop the masa on top of the casserole dish, then use a spatula to spread it out into a thin, even layer on top.
- Bake: Bake in the oven for 25 – 27 minutes, or until the masa is golden and set.
- Serve: Top as desired and serve warm. Store any leftovers in the fridge for up to 5 days. You can also freeze your leftovers for up to 2 months.
Notes
- Substitutions: you can swap the beans or veggies for equal parts of another bean or veggie combination that you prefer! I have not tested this recipe with a flour other than masa harina.
- Oil-Free: sauté the veggies in steps 2&3 with water or vegetable broth, adding more to the pan as necessary to prevent sticking. You can omit the oil from the masa “topping”, but it will crack more.
I tripled the recipe and served this to a large group as the vegan/GF option. Many people were thrilled to see it, and it got rave reviews.
I was happy to have the leftovers today.
I’m so happy everyone enjoyed!!
My family loved this and I’ve tried another tamale recipe! This one won into our family meals! 3 year old approved! I like to double batch so I only have to cook every other day. Because of littles and time, I actually only sauteed the onions, garlic, cilantro and spices and turned it into a dump and bake meal. I prebaked the casserole without the top for 15 mins at 375 then put the top on and cooked it at 400 for 20 mins. It was AWEsome! I realized that not sauteeing it all made it a little watery, but we are ok with that. Next time, we might remedy that by less veggies to put soaked rice at the bottom and have that catch all the water. Anyway, THANK YOU! 😀 We loved it and are keeping it on rotation!
So happy everyone enjoyed, Alexandria!