Tamale pie filling…taco filling… enchilada filling… burrito filling… it can really be used to fill almost anything.

I was hungry and hadn’t been to the grocery store in almost a week, but I wanted to find something creative to make.
I threw open the cabinet doors and started pulling out everything I thought sounded good. I mean, when does taco seasoning not sound good? I am always telling my husband that can make a taco out of anything.

The cornbread was calling to me, and I decided to throw everything else that I pulled out of the cabinets into one pot while the cornbread was cooking. Bam! It was one of the best meals of summer!

Ingredients:

• 1 can diced tomatoes, with juices
• 1 can black beans, drained and rinsed
• 1/2 can corn, drained
• 1 cup of dried textured vegetable protein, or 10-16oz premade vegan beef crumbles
• 1 package taco seasoning (I use Simple Organic Mild Taco Seasoning)
• Vegan sour cream for topping
• Shredded vegan cheese for topping
• 1 batch of cornbread batter (I used Bob’s Red Mill GF Cornbread mix, made with two Ener-G eggs, and almond milk)

How To Make:

• Preheat the waffle maker on medium (or preheat the oven if you will be baking the cornbread)
• Rehydrate the textured vegetable proteins with 1 1/2 cups of very hot water and 1/2 of the taco seasoning. Let the TVP sit in hot water and taco seasoning for about 10 minutes to rehydrate.
• Preheat a large skillet or pot over medium heat and combine all of the ingredients (including the rest of the taco seasoning), minus the cornbread batter, in the pan.
• Stir frequently and cook the mixture until heated through and all of the ingredients look well combined (around 10 – 15 minutes). Season with salt & pepper to taste. The filling can be kept over low heat until the cornbread is done.
• While the filling is cooking, cook your cornbread batter on the preheated and greased waffle maker. The cooking time will depend on the consistency of your batter. Start checking after 3-5 minutes. Gluten-free cornbread is usually very dense, but it surprisingly cooks very quickly.  You can also bake the cornbread in the oven and serve the filling on top of a sliced open piece of cornbread.
• Top the cornbread waffle or slice of cornbread with a generous portion of the tamale pie filling, a sprinkle of shredded vegan cheese, and a spoonful of vegan sour cream.

Print Recipe

Tamale Pie Filling and Cornbread Waffles

Course: Dinner, Lunch

Ingredients

• 1 can diced tomatoes with juices
• 1 can black beans drained and rinsed
• 1/2 can corn drained
• 1 cup dried textured vegetable protein, or 10-16oz premade vegan beef crumbles
• 1 package taco seasoning (I use Simple Organic Mild Taco Seasoning)
• Vegan sour cream for topping
• Shredded vegan cheese for topping
• 1 batch cornbread batter (I used Bob’s Red Mill GF Cornbread mix, made with two Ener-G eggs, and almond milk)

Instructions

• Preheat the waffle maker on medium (or preheat the oven if you will be baking the cornbread)
• Rehydrate the textured vegetable proteins with 1 1/2 cups of very hot water and 1/2 of the taco seasoning. Let the TVP sit in hot water and taco seasoning for about 10 minutes to rehydrate.
• Preheat a large skillet or pot over medium heat and combine all of the ingredients (including the rest of the taco seasoning), minus the cornbread batter, in the pan.
• Stir frequently and cook the mixture until heated through and all of the ingredients look well combined (around 10 – 15 minutes). Season with salt & pepper to taste. The filling can be kept over low heat until the cornbread is done.
• While the filling is cooking, cook your cornbread batter on the preheated and greased waffle maker. The cooking time will depend on the consistency of your batter. Start checking after 3-5 minutes. Gluten-free cornbread is usually very dense, but it surprisingly cooks very quickly. You can also bake the cornbread in the oven and serve the filling on top of a sliced open piece of cornbread.
• Top the cornbread waffle or slice of cornbread with a generous portion of the tamale pie filling, a sprinkle of shredded vegan cheese, and a spoonful of vegan sour cream.

Get blog updates and new recipes straight to your inbox.

SIGN ME UP

Sign Up for

Blog Updates