Vegetarian Tamale Casserole

Transform your dinner table with this hearty and flavor-packed Vegetarian Tamale Casserole, a comforting twist on traditional tamales that’s simple to prepare and perfect for meatless meals. This layered casserole combines a fluffy, golden cornbread base with a vibrant filling of sautéed vegetables, black beans, diced tomatoes, and warming spices like cumin and chili powder. Topped with gooey melted cheddar cheese and baked to perfection, it’s a crowd-pleasing dish that delivers big on taste and texture. With a quick 20-minute prep time and customizable toppings like fresh cilantro, this vegetarian delight is perfect for weeknight dinners, meal prep, or casual gatherings. Serve it with a side of guacamole or a crisp salad for a complete, satisfying meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup milk
• 0.25 cup unsalted butter, melted
• 1 whole large egg
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 whole garlic cloves, minced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 medium zucchini, diced
• 1 15-ounce can canned diced tomatoes, drained
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups shredded cheddar cheese
• 2 tablespoons cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

Step 3

In a separate bowl, combine the milk, melted butter, and egg. Gradually pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Stir in the minced garlic, green bell pepper, red bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.

Step 6

Add the drained tomatoes, black beans, frozen corn, cumin, and chili powder to the skillet. Stir well to combine. Season with salt and pepper to taste. Remove from heat.

Step 7

Pour half of the cornbread batter into the prepared baking dish, spreading it evenly to cover the bottom.

Step 8

Spoon the vegetable mixture over the batter in an even layer.

Step 9

Sprinkle 1 cup of shredded cheddar cheese over the vegetable layer.

Step 10

Pour the rest of the cornbread batter over the cheese and vegetables, spreading it to cover the filling as much as possible.

Step 11

Top with the remaining shredded cheddar cheese.

Step 12

Bake in the preheated oven for 30-35 minutes or until the cornbread layer is golden and cooked through.

Step 13

Let the casserole cool for 5-10 minutes before slicing and serving. Garnish with chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2639.9g)

Amount per serving	% Daily Value*
Calories	3675.9

Total Fat 172.6g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 579.3mg	0%
Sodium 6201.3mg	0%
Total Carbohydrate 422.9g	0%
Dietary Fiber 61.3g	0%
Total Sugars 80.0g
Protein 136.0g	0%

Vitamin D 148.4IU	0%
Calcium 2345.1mg	0%
Iron 25.2mg	0%
Potassium 4423.9mg	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: 41.0%

Protein: 14.4%

Carbs: 44.6%