Vegan Tamale Casserole

Satisfy your craving for bold, comforting flavors with this Vegan Tamale Casserole—a plant-based twist on a classic Tex-Mex favorite! This hearty casserole features a savory filling of black beans, diced tomatoes with green chilies, sweet corn, and warming spices like chili powder and smoked paprika, all topped with a tender cornbread layer made from cornmeal, almond milk, and a touch of maple syrup. The recipe is not only vegan but easily adaptable to be gluten-free, and it comes together in just under an hour, making it perfect for busy weeknights or a cozy family dinner. Serve it warm, optionally adorned with melted vegan cheese and a sprinkle of fresh cilantro for a complete meal that's as nourishing as it is satisfying.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup Cornmeal
• 0.75 cup All-purpose flour (or gluten-free flour blend for a gluten-free option)
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsweetened almond milk (or any plant-based milk)
• 2 tablespoons Maple syrup
• 2 tablespoons Olive oil
• 1 15-ounce can Canned black beans, drained and rinsed
• 1 10-ounce can Canned diced tomatoes with green chilies
• 1 cup Frozen corn kernels, thawed
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 1 cup Vegan shredded cheese (optional)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish.

Step 2

In a medium bowl, mix the cornmeal, all-purpose flour, baking powder, and 0.5 teaspoon of salt. Whisk in the almond milk, maple syrup, and olive oil until smooth. Set aside.

Step 3

In a large skillet over medium heat, sauté the chopped onion in a bit of olive oil for about 5 minutes, until softened. Add the minced garlic and cook for another minute.

Step 4

Stir in the black beans, diced tomatoes with green chilies, thawed corn kernels, chili powder, ground cumin, smoked paprika, and 0.5 teaspoon of salt. Allow the mixture to simmer for about 5 minutes, stirring occasionally.

Step 5

Transfer the bean and vegetable mixture into the prepared casserole dish, spreading it out evenly.

Step 6

Pour the cornmeal batter over the top of the filling, using a spatula to spread it evenly to the edges.

Step 7

If using vegan shredded cheese, sprinkle it evenly over the top of the batter.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the cornbread topping is golden and a toothpick inserted into the center of the topping comes out clean.

Step 9

Remove from the oven and let the casserole cool for at least 10 minutes. Garnish with chopped fresh cilantro, if desired, before serving.

Step 10

Serve warm and enjoy your delicious vegan tamale casserole!

Nutrition Facts

Serving size	(1875.3g)

Amount per serving	% Daily Value*
Calories	2904.0

Total Fat 103.8g	0%
Saturated Fat 57.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6150.7mg	0%
Total Carbohydrate 442.0g	0%
Dietary Fiber 56.1g	0%
Total Sugars 52.9g
Protein 68.9g	0%

Vitamin D 100.0IU	0%
Calcium 2014.0mg	0%
Iron 23.5mg	0%
Potassium 2865.3mg	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: 31.4%

Protein: 9.3%

Carbs: 59.4%