Okay. So I admit it. I’ve been a liiiiittle lazy recently. You know, in the exercise department. I have always always loved a good workout. I asked for my first gym membership for Christmas when I was a freshman in high school and I have been working out faithfully 5 or 6 days a week ever since.
Well… If you don’t count the last six months, that is…
Then I had a never-before-seen earth shatteringly radical New Years resolution.
Wait for it….
TO EXERCISE MORE.
Original, I know, but its popular for a reason, right? It’s necessary in our lives. When I exercise I feel so much better all around. I feel healthier. I have more energy. And I even have the extra willpower to resist a morning and afternoon dark chocolate snack.
It doesn’t all start out as rainbows and butterflies though.
Last Monday I confidently sauntered into a TRX class at a new gym I had just joined. I was ready to go all-out and get back into my fitness groove. I was going to show these fellow resolutioners a move or two. I was going to add in an extra rep here and there. Ten minutes into the class I was huffing and puffing like I had never seen a pair of weights before. By the 15 minute mark, I thought I was going to hurl. At 20 minutes, I was humbly rolling up my exercise mat and making a beeline for the restroom all while trying to slip out without notice. The instructor yelled after me in his bright and encouraging fitness-instructor tone – “I’ll see you next week!” So much for being inconspicuous…
Sometimes we need a good dose of humility.
Two weeks later, I dragged myself back to that class. Despite my pride, I was going to get back into shape. I did my best. I went as hard as I could and made it the whole hour long. Afterwards the instructor high fived me and said I really looked like I knew what I was doing today. I just laughed and told him I only sat down when he wasn’t looking this time ;)
The best reward for that strenuous workout (I am still sore 2 days later!) was this delicious Tamale Pie recipe that was waiting for me at home. It is similar to my Enchilada Lasagna recipe, but has a tender and moist cornmeal topping instead of tortilla layers. It is filled with Mexican flavors, warm, filling and so so comforting. The sweet potatoes and cornbread topping pair perfectly with the earthy black beans and spicy tomato filling.
After a long day at work and the gym, digging my fork into this dinner was exactly what I needed. Knowing that I am coming home to this dinner, just might motivate me to workout more often :)
Print
Sweet Potato Black Bean Tamale Pie
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Entrees
- Method: Oven
- Cuisine: Mexican
Description
Warm, comforting, and filled with hearty Mexican flavors, this Tamale Pie is a dinner you can’t wait to come home to.
Ingredients
For the Filling:
- 2 teaspoons avocado oil OR coconut oil
- ½ large yellow onion, chopped
- 2 cloves garlic
- Roughly 2 cups cubed sweet potato
- ½ cup water
- Tomato paste
- 14.5 oz . diced fire roasted tomatoes with green chilies
- 1 cup corn
- 1 (15) oz. can black beans, drained
- ¼ cup chopped cilantro
- 1 tablespoon honey
For the cornbread topping:
- 2 cups cornbread mix – I use this brand
- 2 tablespoons avocado oil
- 1 ¼ cups water
Instructions
- Preheat the oven to 375 degrees.
- Heat the avocado oil in a large skillet until hot. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and sauté until fragrant, about another minute. Add in the sweet potato and ½ cup water and bring to a simmer. Simmer until the sweet potatoes are tender and the water has evaporated, about 10-12 minutes. If the water is evaporated and the potatoes need more cooking, feel free to add in another ⅓ cup water and simmer.
- While the sweet potatoes are cooking, whisk together all of the topping ingredients and set aside.
- Once the sweet potatoes are tender, add in the tomato paste, fire roasted tomatoes, corn, and black beans. Cook, stirring occasionally, until all the ingredients are warmed through, about 10 minutes. Remove from the heat and add in the cilantro and honey.
- Pour the mixture into a 9×9 baking dish and spread it out evenly. Next, top with the cornbread mixture, making sure to spread this out evenly as well. Bake for 30 minutes or until the topping is cooked thorough and the filling is warm and bubbly. Let the pie rest and cool for 10 minutes before serving. Then dig in.
Keywords: dairy-free, egg-free, gluten-free, refined sugar-free, soy-free, vegetarian
Made this last night – so so yummy! I’m so happy a vegan tamale pie recipe exists and that it’s this good :) I added extra green chiles, cumin, and paprika, then ate it with some tomatillo salsa – deeelish. Thank you so much for the recipe!
★★★★★
Hi Sam! I am so glad to hear you enjoyed the recipe :)
This sounds delicious , but I have some questions . There’s a note about which cornbread mix you use , but I don’t see the brand . Also , when you assemble the mix , is it with the 1 1/4 cups water and the avocado oil ? Thank you . I’m looking forward to making this
Hi Paula! Sorry about that. It looks like the link to the cornbread mix I use is broken in the recipe. I love the Bob’s Red Mill Gluten Free Cornbread Mix (linked here to Amazon). And you are correct. You add the oil and water to the cornbread mix. Happy cooking!
Do you have a calorie/nutrition count per serving for this recipe?
Hi Nan, Not yet for this recipe, but we are in the process of adding this info to all our old recipes. It should be updated sometime in the near future!