Canned beans and tomatoes make a hearty chili, but they are also the basis of this Mexican-inspired tamale pie. Instead of heading out for high calorie Mexican fare, you can make your own at home for a fraction of the calories using canned diced tomatoes and pinto and kidney beans.

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees Fahrenheit.

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  • To make the filling: Heat a large skillet over medium-low heat and add oil. When oil begins to shimmer, add onion and garlic and cook until translucent, about 4 minutes. Add beans, tomatoes, chili powder, lime juice, soy sauce, and pepper and stir, cooking until hot. Spread evenly into a 9 x 9-inch baking dish.

  • To make the topping: Stir together flours, baking powder, and salt in a medium bowl. Combine milk, egg, oil, and agave nectar in a small bowl. Add wet ingredients to dry ingredients and stir just until moistened.

  • Pour batter over filling and spread evenly, manipulating as little as possible to avoid overworking.

  • Bake until lightly golden and a toothpick inserted into the center comes out clean, about 20 minutes. Allow to rest for 5 minutes and then cut into 6 servings.

Tips

Recipe from Michelle Dudash, chef and author of Clean Eating for Busy Families.

Nutrition Facts

320 calories; fat 11g; saturated fat 1g; carbohydrates 38g; insoluble fiber 8g; protein 13g.
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