Recipes - print - Corn and Black Bean Tamale Pie

Corn and Black Bean Tamale Pie - Recipe

Satisfying Mexican dish using fresh corn.
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Corn and Black Bean Tamale Pie Recipe
  • Preheat oven to 350 degrees
  • Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
  • Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
  • Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
  • Layer bean mixture and then cheese. Top with remaining masa corn mixture.
  • Bake for 1 hour. Serve with Salsa.
Prep Time: 15 minutes
Cook Time: 1 hour
Container: 7 x 11 baking dish, large bowl
Serving Size: 2 tablespoons
-2 cups 4 ears of corn, cooked, cut off cob
-1 cup chicken or vegetable stock
-1 cup masa harina
-1 can (16 oz.) canned creamed corn
-1 teaspoon baking powder
-2 tablespoons unsalted butter, melted
-2 cans (15 oz. ea.) black beans, rinsed and drained
-1 teaspoon ground cumin
-1 teaspoon chili powder
-1/4 teaspoon garlic powder
- pinch cayanne pepper
-1/2 teaspoon oregano
-1/4 cup tomato puree
-1 can (4 1/2 oz.) diced green chilies
-2 cups cheddar cheese, shredded