Black bean and polenta tamale pie
A spicy black bean and sweetcorn filling under a golden polenta crust, an easy stand in for tamales.
- Time1 hr
- LevelEasy
- Costabout £1.97 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion and pepper for 8 minutes until soft. Add the garlic and spices for 1 minute.
8 min - 2
Add the tomatoes, beans and sweetcorn. Simmer for 10 minutes until thick, then spoon into a baking dish.
10 min - 3
Heat the oven to 200°C (180°C fan). Bring the stock to the boil in a pan and pour in the polenta in a thin stream, whisking. Cook for 3 minutes, stirring, until thick.
3 min - 4
Stir the nutritional yeast and coriander into the polenta. Spoon it over the beans and smooth the top.
- 5
Bake for 25 minutes until the polenta is golden at the edges. Leave to stand for 5 minutes before slicing.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.