This tamale pie is our short cut version of this traditional favourite! Made with chickpea flour and black beans, this gluten-free savoury pie is sure to be a family favourite!
1/2cup(125 mL) cooked or canned black beans, drained & rinsed
2cups(500 mL) no-salt-added tomato sauce
1can(213 mL) no-salt-added tomato paste
1Tbsp(15 mL) chili powder
1tsp(5 mL) black pepper
1/2tsp(2 mL) paprika
1/4tsp(1 mL) cumin
1/4tsp(1 mL) salt, optional
pinch chipotle chili pepper, optional
Cornmeal Top
1/2cup(125 mL) cornmeal
6Tbsp(90 mL) chickpea flour (see notes)
2Tbsp(30 mL) brown rice flour (see notes)
1Tbsp(15 mL) sugar
1tsp(5 mL) baking powder
1/2tsp(2 mL) salt, optional
2eggs
1/2cup(125 mL) skim milk
2Tbsp(30 mL) canola oil
Optional Sides
salsa, sour cream, green salad
Directions
In a large skillet, brown beef until cooked through and no longer pink. Drain off excess fat. Add onion, bell pepper and garlic and sauté until onions are soft.
Add beans, tomato sauce, tomato paste, chili powder, black pepper, paprika, cumin and, if desired, optional salt and chipotle pepper. Let simmer uncovered over medium heat for 10 minutes, stirring occasionally. Taste and adjust seasonings.
Grease 2 glass or ceramic 9-inch (23 cm) pie plates and divide beef/bean mixture evenly between pans. A 9x13-inch (22 x 33 cm) casserole dish can also be used; place all the beef/bean mixture in this dish.
Preheat oven to 375°F (190°C).
In a medium bowl, mix together cornmeal, chickpea flour, rice flour, sugar, baking powder and salt, if using.
In a separate bowl, beat eggs together, then stir in milk and oil until well combined.
Add egg mixture to dry ingredients, beating just until smooth, about 1 minute. Spoon cornmeal batter over beef/bean base.
Bake until golden brown, about 30 to 35 minutes. Cut into wedges and serve with salsa, sour cream and a green salad, if desired.
Notes
To measure the chickpea flour, whisk it in the bag/container a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Do not use the measuring cup as a scoop; you'll get up to 20% more flour in the recipe which can result in a dry topping.
You can substitute the 2 Tbsp (30 mL) brown rice flour with 2 tsp (10 mL) corn starch and the recipe will still be gluten free.
1/2cup(125 mL) cooked or canned black beans, drained & rinsed
2cups(500 mL) no-salt-added tomato sauce
1can(213 mL) no-salt-added tomato paste
1Tbsp(15 mL) chili powder
1tsp(5 mL) black pepper
1/2tsp(2 mL) paprika
1/4tsp(1 mL) cumin
1/4tsp(1 mL) salt, optional
pinch chipotle chili pepper, optional
Cornmeal Top
1/2cup(125 mL) cornmeal
6Tbsp(90 mL) chickpea flour (see notes)
2Tbsp(30 mL) brown rice flour (see notes)
1Tbsp(15 mL) sugar
1tsp(5 mL) baking powder
1/2tsp(2 mL) salt, optional
2eggs
1/2cup(125 mL) skim milk
2Tbsp(30 mL) canola oil
Optional Sides
salsa, sour cream, green salad
1
In a large skillet, brown beef until cooked through and no longer pink. Drain off excess fat. Add onion, bell pepper and garlic and sauté until onions are soft.
2
Add beans, tomato sauce, tomato paste, chili powder, black pepper, paprika, cumin and, if desired, optional salt and chipotle pepper. Let simmer uncovered over medium heat for 10 minutes, stirring occasionally. Taste and adjust seasonings.
3
Grease 2 glass or ceramic 9-inch (23 cm) pie plates and divide beef/bean mixture evenly between pans. A 9x13-inch (22 x 33 cm) casserole dish can also be used; place all the beef/bean mixture in this dish.
4
Preheat oven to 375°F (190°C).
5
In a medium bowl, mix together cornmeal, chickpea flour, rice flour, sugar, baking powder and salt, if using.
6
In a separate bowl, beat eggs together, then stir in milk and oil until well combined.
7
Add egg mixture to dry ingredients, beating just until smooth, about 1 minute. Spoon cornmeal batter over beef/bean base.
8
Bake until golden brown, about 30 to 35 minutes. Cut into wedges and serve with salsa, sour cream and a green salad, if desired.
