Two Bean Tamale Pie

I am sad to see such a fun weekend come and go. We went out with friends both Friday and Saturday night and just had a blast. On Sunday we caught up on chores, got in a grocery shop, and watched the movie The Blind Side. I loved Sandra Bullock in this film. Anyone else think she had an outstanding role??  I was teary throughout the whole thing!

ANYWAY, I have some fantastic recipes coming up this week and I hope you will keep checking back! What’s on the menu??

  • Monday: Asiago Salmon with baked sweet potatoes and salad
  • Tuesday: Eating at The Happy Badger with a friend (Review time!!)
  • Wednesday: Black Bean and Sweet Potato Quesadillas
  • Thursday: Whole Wheat Baked Crispy Chicken
  • Friday/Saturday/Sunday: TBD

All the recipes I am using this week are courtesy of Jessica from How Sweet It Is. She has a marvelous site that provides lots of recipes, nutrition, and fitness tips! Be sure to check it out!

In the meantime, the following recipe is one that was recommended by a friend earlier last year. Since I’ve been trying to have both Brandon and I eat more vegetarian meals, this recipe was perfect! Beans are one of my favorite substitutions for meat!

 This Two-Bean Tamale Pie has lots of terrific flavors that mesh beautifully! I even found a whole wheat corn muffin mix to add an extra boost of nutrition.  Hope you try it out! You will not regret it!!

“Beans Beans the musical fruit, the more you eat em’ the more you…!”

Anyone else watch any good movies this weekend??


Two Bean Tamale Pie (courtesy of Better Homes and Gardens)

Makes 6 main dish servings

  • 1 cup chopped green sweet pepper
  • 1/2 cup chopped onion
  • 2 cloves minced garlic
  • 1 T Olive oil
  • 1 (15 oz) can kidney or black beans (rinsed and drained)
  • 1 (15 oz) can pinto beans (rinsed and drained)
  • 1 (6 oz) can vegetable juice
  • 1 (4 oz) can diced green chile peppers, undrained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 (8.5 oz) package corn muffin mix (I used whole wheat variety)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro or parsley


Spray a 2 quart baking dish with cooking spray. Set Aside.

In a skillet, cook the green pepper, onion, and garlic in hot oil until tender. Stir in both kinds of beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon the bean mixture into the prepared baking dish.

Now, prepare the corn muffin mix per package directions. Fold in cheese and cilantro, stir until just combine. Spoon the cornbread mixture evenly over the bean mixture and bake (uncovered) for 25 minutes at 400 degrees.

Serve with salsa and sour cream, if desired.

Nutritional Profile (1 serving): 359 calories, 10 g Fat (2 g sat.), 10 mg cholesterol, 842 mg sodium, 57 g carbohydrate, 9 g Fiber, 15 g Protein, 17% Iron, 61% Vitamin C

*I used no added salt, organic beans which probably alters the sodium content!



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