Project Pie: Vegetarian Taco Pie with Cornbread Topping
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Project Pie: I'll be baking 24 pies before Pi Day 2016 to get over my fear of baking pies. And to eat delicious things. You can join me by posting about your pies in the comments or tagging your twitter, instagram, or facebook posts with #projectpie. Make something gooey and delicious!
If I could only eat one type of food for the rest of my life, it would be Tex-Mex. I should probably be embarrassed by that, but I'm not. I love cheese and salsa and cilantro, refried beans, guacamole, tortillas. Margaritas. Tamales, enchiladas, quesadillas, burritos, tacos. Nachos. All of it. I can't think of a dish in a Tex-Mex restaurant that I don't like.
Now I've made myself hungry.
It made sense that one of my pies would hail from that land of delicious fusion. I drew from one of our favorite recipes for the flavor profile and then added in a few extras, making a definite Tex-Mex win. And it's healthy. Sure, it has some cheese and that cornbread topping, but the bulk of this pie is sweet potato and black beans. So you can pat yourself on the back for getting in some good-for-you veggies while you're chowing down.
(I apologize for the dark photos. I worked late in the garden, and when this came out of the oven, we were both so hungry and it smelled so good. We needed to eat it asap!)
Vegetarian Taco Pie with Cornbread Topping
Favorite cornbread (this is the one I use)
2 medium sweet potatoes, peeled and diced
1 1/2 cup canned black beans, drained
1 cup corn, fresh or frozen
2 cups spinach, roughly chopped
2 red peppers, roasted
3 tablespoons cilantro, chopped
3 cloves garlic
1 1/2 teaspoons cumin
1 teaspoon chipotle chili powder (or regular)
1 teaspoon salt
1 tablespoon lime juice
1 8 oz can sliced black olives, drained
1 1/2 cup shredded cheddar cheese
1. Preheat the oven to 425 degrees.
2. Put the diced sweet potatoes into a pot and cover with water. Place on a burner at high heat, cover, and bring to a boil. Let boil for 10-15 minutes or until sweet potatoes are soft.
3. While the sweet potatoes are cooking, prepare your favorite cornbread recipe and set aside. (Note: I had already-roasted red peppers in the freezer. You could use roasted red peppers from a jar, but if you're using fresh, now would be a good time to throw them into the oven.)
4. Once the sweet potatoes are soft, drain the water. Mix in the next 10 ingredients.
5. Pour the sweet potato and black bean mixture into a pie plate. You will have extra left over if you are not using a deep dish pie plate.
6. Smooth the mixture, and spread the sliced black olives on top. Then sprinkle the shredded cheese on top of the olives.
7. Finally, top with the cornbread mixture, spreading gently to cover the whole surface.
8. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. (It might have the taco mixture on it, but make sure there is no uncooked cornbread batter.)
9. Serve with sour cream, salsa, and a few avocado slices.
p.s. Happy Memorial Day! And thank you to all those who have served (and to their spouses and children for sharing them).
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