Slow Cooker Vegetarian Tamale Pie

Serves 6

Amount Per Serving
Calories: 362
Fat: 10 g
Cholesterol: 43 mg
Sodium: 285 mg
Sugar: 10.5 g
Carbohydrate: 55 g
Protein: 17 g


PREP 20 Min

COOK 7 Hr 20 Min

TOTAL 7 Hr 40 Min


  • 3 tsp chili powder
  • 1 tsp dried oregano
  • 1 1/2 cups whole-grain yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1 large egg
  • 1 1/2 cups skim milk
  • 1 1/2 tbsp apple cider vinegar
  • 2 tbsp melted coconut oil
  • 1/2 cup low-fat shredded cheddar cheese
  • 3 cloves garlic minced
  • 28 ounce box diced tomatoes
  • 8 ounces sliced baby Portobello mushrooms
  • 1 cup diced yellow onion
  • jalapeno pepper seeded and minced
  • 1 large zucchini diced
  • 1 large red bell pepper diced
  • 2 cups cooked black beans or 1 15-oz BPA-free can black beans, drained and rinsed
  • 1/4 tsp sea salt
  • 2 tsp ground cumin

1. In a 5-6 quart slow cooker combine garlic, tomatoes and accompanying juices, mushrooms, onion, jalapeno, zucchini, bell pepper, beans, chile powder, cumin, oregano and salt. Stir to combine, cover and cook on low for 6 hours.

2. Increase slow cooker heat to high. Meanwhile, prepare cornmeal batter: In a medium bowl, whisk cornmeal and baking powder. In a large glass measuring cup or small bowl, whisk egg, milk, oil and vinegar. Add to cornmeal mixture and stir to combine. Stir in cheddar.

3. Remove lid from slow cooker. Pour cornmeal mixture over top of vegetable mixture and spread evenly to form a crust. Place a clean dish towel over top of slow cooker and replace lid, resting over top of towel (this will prevent condensation from wetting the surface of the cornmeal crust). Cook for 1 hour, until cornbread sets. Remove lid and towel and slice into wedges.


This tasted great! I eliminated the Jalapeno since my husband isn’t a fan of spicy foods. It had awesome flavor without it. The mushrooms were a total surprise to my husband since he’s the one who chopped the veggies while I nursed our daughter.

I wasn’t a fan of the cornmeal topping. It didn’t really create a crust on the top, and kind of sank in the middle. Plus it was pretty grainy, something that I’m not used to in a corn breading.

Overall, we give this 3.5 out of 5 stars, and will add it to the rotation. Next time I’ll use some vegetarian corn bread mix (the jiffy mix uses lard, :(.) I also might add in some veggie crumbles.

This would be great with ground beef or chicken, per my husbands suggestion. Maybe one of my loyal followers could make it and let me know how it turns out!







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