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Vegetarian, Americas

Bean tamale pie

Bean tamale pie is a Tex-Mex bake for 4 people, ready in 1 hour, medium difficulty, around €2 per serving. A thick, spiced filling of kidney beans, corn, tomatoes and bell pepper sits under a golden cornbread crust. The key is reducing the filling until thick before adding the batter, so the crust stays crisp.

Tonight we're making a Tex-Mex bake, tamale pie, with spiced beans under a golden cornbread crust.

Bean tamale pie
Total time
1 h
Difficulty
Medium
Cost per person
€2.00
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Bean tamale pie plays on two distinct textures. Underneath, a thick, spiced filling flavored with cumin and sweet paprika, with the soft bite of kidney beans and the gentle crunch of corn kernels. On top, a golden cornbread crust, lightly sweet, that cracks under the fork before revealing its tender center.

It's a great weeknight dinner when you want something hearty without spending your whole evening cooking. Kids usually love the baked, cheesy top and the golden crust, while the spices stay mild. Mon Chou suggests this recipe for fall and winter meals, when you want warmth and color on the plate.

The ingredients

4 people

Pantry

  • kidney beans, cannedoften in the pantry 800 g
  • sweet corn, cannedoften in the pantry 200 g
  • crushed tomatoesoften in the pantry 400 g
  • cuminoften in the pantry 2 tsp
  • sweet paprikaoften in the pantry 1 tsp
  • fine cornmealoften in the pantry 150 g
  • flouroften in the pantry 100 g
  • baking powderoften in the pantry 1 tsp
  • olive oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • onion 1
  • red bell pepper 1
  • garlic 2 cloves

Dairy

  • shredded Swiss cheese 100 g
  • egg 1
  • milk 20 cl
  • butter 40 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Saute the onion, diced bell pepper and garlic in the oil with the cumin and paprika. 8 min

    Toast the spices in the oil for a minute, they release much more flavor that way.

  2. Add the drained beans, tomatoes and corn, season with salt and pepper, and let simmer until the sauce thickens. 15 min

    The filling should be thick, a watery sauce would make the crust soggy.

  3. Mix the cornmeal, flour, baking powder and a pinch of salt, then stir in the beaten egg, milk and melted butter.

    Don't overwork the batter, a few lumps make for a more tender cornbread.

  4. Pour the filling into a baking dish, scatter the Swiss cheese on top, and cover with the batter, spreading it with the back of a spoon.

    Leave a small gap at the edges so steam can escape and the crust stays crisp.

  5. Bake at 190°C until the cornbread is golden, then let cool slightly before serving. 25 min

    Insert a knife tip into the crust, it should come out dry.

Our tips to get it right

  • Drain the beans and corn thoroughly before adding them, otherwise the filling stays too watery even after cooking.
  • Use a wide, shallow baking dish rather than a deep one, the cornbread crust cooks more evenly when spread out.
  • If your filling still looks wet after 15 minutes of simmering, cook it a few more minutes over higher heat to evaporate the extra liquid.

The variations

  • Swap the Swiss cheese for sharp cheddar or Monterey Jack for a bolder flavor.
  • For an even more vegetable-forward version, add diced zucchini to the filling and cut back slightly on the beans.
  • For a faster version, use a store-bought cornbread mix and focus your time on the filling instead.

What to serve it with

  • A sharp, lemony green salad
  • Homemade guacamole
  • Sparkling water with lime

Storage

Bean tamale pie keeps 2 to 3 days in the fridge in a sealed container. It freezes well in portions for up to 2 months. Reheat it in the oven rather than the microwave so the crust stays a bit crisp.

Questions about this dish

Can you make bean tamale pie ahead of time?

You can make the filling a day ahead and keep it in the fridge. Mix the cornbread batter right before baking and assemble just before the oven so the crust rises properly.

Can you use a different type of bean?

Yes, black beans or pinto beans work well and slightly change the color of the dish. Keep the same drained quantity to keep the right texture.

Why does my cornbread crust sometimes stay soft?

This usually happens when the filling was still too wet when you assembled the pie. Simmer the sauce until it's quite thick before pouring the batter on top.

Is this recipe good for kids?

Yes, the spices stay mild and the dish looks like a familiar cheesy bake under its golden crust. You can reduce the paprika further if your kids are sensitive to spice.

How long does it take to make a bean tamale pie?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bean tamale pie?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bean tamale pie cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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