Name: Vegan Tamale Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp avocado oil; 1 null yellow onion (diced); 5 cloves garlic; 0.25 bunch cilantro (chopped (stems included; reserve some leaves for garnish)); 1 tbsp chili powder; 1 tsp ground cumin; 0.5 tsp oregano; 1 null green bell pepper (diced); 2 null zucchini (diced); 1 cup corn kernels ((thawed if frozen)); 2 cans pinto beans (15 oz. (425 g) , drained and rinsed); 1 can tomato sauce (14.5 ounce (425 g)); 1 tsp salt (divided (add some with onion, rest with tomatoes)); 2 cups masa harina; 1 tbsp avocado oil ((optional)); 2 cups water; 0.25 tsp ground turmeric ((optional, for color only)); 0.5 tsp salt

Instructions

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1

Preheat oven to 375F. Prepare a 9x9 inch baking dish if skillet is not oven-safe.
2

Heat the avocado oil (2 tbsp) in a large pan. Sauté the onion (1 yellow) with salt (0.5 tsp) for 3 minutes. Add the garlic (5 cloves), cilantro (0.25 bunch), chili powder (1 tbsp), ground cumin (1 tsp), and oregano (0.5 tsp). Sauté for 1 minute until fragrant.
3

Add the bell pepper (1 green), zucchini (2), and corn kernels (1 cup) with the remaining salt (0.5 tsp). Sauté for 5 to 7 minutes, until the zucchini (2) is translucent and most liquid has evaporated.
4

Add the pinto beans (2 cans) and tomato sauce (1 can) to the pan and mix well. Bring to a simmer and cook for 2 to 3 minutes. If your pan is not oven-safe, transfer the filling to a greased casserole dish now. Smooth the top and press down.
5

Combine the masa harina (2 cups), avocado oil (1 tbsp), water (2 cups), ground turmeric (0.25 tsp), and salt (0.5 tsp) in a medium bowl to form a thick, smooth batter. Use a large spoon to dollop and spread the masa into a thin, even layer on top of the casserole dish.
6

Bake in the oven for 25-27 minutes, or until the [masa harina] is golden and set.
7

Top as desired and serve warm. Store any leftovers in the fridge for up to 5 days, or freeze for up to 2 months.