Dairy-Free Tamale Casserole

Savor the comforting flavors of this Dairy-Free Tamale Casserole, a wholesome twist on a classic favorite that’s perfect for plant-based or lactose-intolerant eaters. This one-dish wonder layers a smooth, polenta-like cornmeal base with a hearty, spice-infused filling of black beans, tomatoes with green chilies, and sweet corn, delivering bold Tex-Mex flavor in every bite. Topped with a golden, creamy cornmeal crust and garnished with fresh cilantro, this casserole is both dairy-free and gluten-free, making it a universally crowd-pleasing option for weeknight dinners or potlucks. Serve it with creamy avocado slices and a drizzle of hot sauce for the ultimate finishing touch! With just 15 minutes of prep and simple pantry staples, this recipe is a deliciously easy way to elevate your dinner table.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 cups Cornmeal (fine or medium grind)
• 3 cups Vegetable broth
• 0.25 cups Olive oil
• 1 teaspoon Salt
• 1.5 cups Black beans (canned, rinsed, and drained)
• 1 cups Diced tomatoes with green chilies (canned, undrained)
• 1 cup Frozen corn kernels
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 0.5 teaspoons Paprika
• 0.25 cup Fresh cilantro (chopped, optional for garnish)
• 1 whole Avocado (optional for serving)
• 1 teaspoon Hot sauce (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish with olive oil or non-stick spray.

Step 2

In a medium saucepan over medium heat, bring the vegetable broth to a gentle boil.

Step 3

Gradually whisk in the cornmeal while stirring continuously to prevent lumps from forming. Reduce heat to low and continue stirring for 5-7 minutes until the mixture thickens into a soft polenta-like texture.

Step 4

Remove the saucepan from heat and stir in the olive oil and salt. Set the mixture aside to cool slightly while preparing the filling.

Step 5

In a large mixing bowl, combine the black beans, diced tomatoes with green chilies (including the liquid), frozen corn, chili powder, ground cumin, garlic powder, onion powder, and paprika. Mix well until all ingredients are evenly distributed.

Step 6

Spread half of the cornmeal mixture evenly across the bottom of the greased casserole dish to form a base layer.

Step 7

Pour the bean and vegetable filling over the base layer, spreading evenly.

Step 8

Top the filling with the remaining cornmeal mixture, gently spreading it to cover the filling completely. Use a spatula to smooth the top layer.

Step 9

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes or until the top is lightly golden and firm to the touch.

Step 11

Remove the casserole from the oven and let it rest for 5-10 minutes to set before serving.

Step 12

Garnish with chopped cilantro and serve with sliced avocado and hot sauce, if desired.

Nutrition Facts

Serving size	(1749.4g)

Amount per serving	% Daily Value*
Calories	2278.5

Total Fat 102.9g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 4918.3mg	0%
Total Carbohydrate 303.6g	0%
Dietary Fiber 63.5g	0%
Total Sugars 25.6g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 321.7mg	0%
Iron 17.2mg	0%
Potassium 4111.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 9.8%

Carbs: 51.2%