Vegetarian Tamale Pie

Ingredients

• 1 tablespoon agave nectar 
• 1 tablespoon double-acting baking powder 
• 1  chipotles in adobo canned
• 15 ounce pinto beans drained and rinsed canned
• 8 ounce canned tomatoes diced canned
• 1 cup cheddar cheese grated (regular or soy)
• 0.5 cup cornmeal 
• 2  eggs (I use Ener-G)
• 1.5 cups flour 
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic clove finely minced
• 2 teaspoons ground cumin 
• 3 tablespoons butter melted (vegan)
• 12 ounce vegetable burger crumbles 
• 0.3 cup cooking oil 
• 1 teaspoon olive oil 
• 0.5 teaspoon salt 
• 1.3 cups soymilk 
• 0.7 cup sugar 
• 1 medium onion yellow chopped

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F.Grease an 8-inch baking dish with cooking spray and set it aside.
2. Heat the olive oil in a nonstick skillet over medium heat.
3. Add the onions and cook until soft, about 7 minutes.
4. Add garlic and cook for 1 minute.
5. Mix in the crumbles and heat through.
6. Sprinkle mixture with cumin.
7. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes.
8. Remove pan from the heat and stir in the cheese and cilantro.
9. Spread the crumble/bean mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.Prepare the cornbread.
10. Combine dry ingredients in bowl, then add remaining wet ingredients. Stir until combined.
11. Spread the cornbread batter over the crumble mixture and bake until the cornbread is golden-brown, 20 to 25 minutes (or longer depending on oven, mine took closer to 30 minutes).
12. Let the tamale pie stand for 5 minutes before cutting into squares and serving.