mexican

Roasted Vegetable Tamale Pie with Masa Crust

Name: Roasted Vegetable Tamale Pie with Masa Crust
Yield: 1 serving
Cuisine: mexican
Ingredients: 55 g masa harina; 165 g vegetable broth; 126 g zucchini, diced; 71 g corn kernels (fresh or frozen); 47 g red onion, diced; 94 g salsa roja; 55 g mexican blend cheese, shredded; 9 g vegetable oil; 2 g baking powder; 2 g kosher salt

This roasted dish pairs masa harina with vegetable broth, zucchini, diced and corn kernels. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

71 g Carbohydrates

29 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g masa harina 204 kcal
165g vegetable broth 10 kcal
126g zucchini, diced 21 kcal
71g corn kernels (fresh or frozen) 61 kcal
47g red onion, diced 19 kcal
94g salsa roja 28 kcal
55g mexican blend cheese, shredded 221 kcal
9g vegetable oil 80 kcal
2g baking powder 2 kcal
2g kosher salt 0 kcal

Cooking instructions

zucchinicorn kernels (fresh or frozen)red onionvegetable oilkosher salt
Heat oven to 425 F. Toss zucchini, corn, and red onion with oil and salt; roast 12 minutes until browned at the edges.
masa harinavegetable brothbaking powderkosher salt
Whisk masa harina with broth, baking powder, and a pinch of salt into a thick batter.
salsa rojamexican blend cheese
Stir half the cheese into the roasted vegetables along with salsa roja.
masa harinamexican blend cheesebaking powder
Pour masa batter into a small oven-safe skillet or baking dish. Spoon vegetable mixture over the top and sprinkle remaining cheese.
masa harina
Bake at 400 F for 18 to 22 minutes until the masa is set and lightly browned. Rest 5 minutes before slicing.