Vegetarian Tamale Pie
  • 2 cans black beans drained and rinsed
  • 1 can whole kernel corn drained
  • 1 can Fire Roasted Salsa Style Tomatoes drained
  • ¼ cup diced onion
  • 1 teaspoon chili seasoning
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon sea salt
  • ½ cup cheddar cheese grated
  • 2 tablespoons green chiles diced (optional)
Cornmeal Topping
  • 1 cup cornmeal
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 egg
  • 3/4 cup milk
  • ½ cup cheddar cheese grated
Additional Toppings, optional
  • Cheddar Cheese grated
  • Sour cream
  • Jalapeño sliced
  • Cilantro
  1. Spray the inside of the slow cooker crock with nonstick cooking spray.
  2. Add the beans, corn, tomatoes, cheese, onion, and seasonings to the slow cooker. Add green chiles, if desired. Stir gently to combine.
  3. In a small bowl add the cornmeal, baking powder, baking soda, and salt. In a liquid measuring cup add milk and egg. Whisk gently.
  4. Pour milk and egg into cornmeal mixture and stir to combine.
  5. Stir in cheese.
  6. Pour cornmeal topping over the filling, covering the entire top.
  7. Place the lid on the slow cooker and cook on low for 5 hours, or until topping is crusty and beginning to brown slightly on the edges.
  8. Serve warm with optional garnishes, if desired.