Vegan black bean tamale casserole is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. This Mexican-inspired casserole is made with black beans, corn, and tomatoes. Then it’s topped with a layer of corn bread. Additionally, It is gluten-free, and can be customized to include different vegetables or spices.

Vegan Black Bean Tamale Casserole serving options

  • Vegan black bean tamale casserole can be served with a variety of side dishes. Serve with a green salad, roasted vegetables, or a side of Mexican-style rice. It can also be topped with a variety of toppings for extra favor or creaminess such as these:
  • Guacamole or Sliced avocado: Adding slices of fresh avocado on top of the casserole can add a creamy texture and rich flavor. Guacamole can definitely be a great topping for vegan black bean tamale casserole! You can make a classic guacamole or try variations such as adding diced tomatoes, jalapenos, or cilantro for added flavor. Additionally, you could try a creamy avocado sauce by blending avocado with non-dairy milk, lime juice, and seasonings like cumin and garlic powder.
  • Salsa or hot sauce: A dollop of your favorite salsa can bring a fresh, tangy element to the dish. Or add hot sauce for some extra spice!
  • Chopped cilantro: Adding some fresh cilantro on top of the casserole can bring a bright, herbaceous note to the dish.
  • Diced tomatoes: Fresh diced tomatoes can add a juicy burst of flavor and a pop of color to the casserole.
  • Vegan cheese: If you have a favorite vegan cheese, you can sprinkle some on top of the casserole for added richness and flavor.
  • Jalapeños: For some extra heat and a pop of color, sliced jalapeños can be a great addition to the casserole.
  • Lime wedges: A squeeze of fresh lime juice over the casserole can brighten the flavors and add a touch of acidity.

Storage tips

The vegan black bean tamale casserole can be stored in an airtight container in the refrigerator for up to 3-5 days. It is best to allow it to cool before covering and refrigerating to avoid condensation, which can make the dish soggy. To reheat, it is recommended to place it in the oven at 350°F for 15-20 minutes or until heated through.

You can freeze vegan black bean tamale casserole. Allow the casserole to cool completely before transferring it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it in the oven or microwave.

Vegan Black Bean Tamale Casserole

Vegan black bean tamale casserole is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. This Mexican-inspired casserole is made with black beans, corn, and tomatoes, and is topped with a layer of corn bread. It is gluten-free, and can be customized to include different vegetables or spices.
Print Recipe
Vegan Black Bean Tamale Casserole with a triangle piece taken out

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 15 oz can black beans, rinsed and drained
  • 1 ½ cups corn (canned, frozen or fresh)
  • 1 15 oz can diced tomatoes, drained
  • 2 tablespoons maple syrup (optional)
  • 1 ½ tablespoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • salt and pepper to taste

Topping

  • 1 cup cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened plant-based milk
  • ½ cup water or broth
  • cup vegetable oil

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking dish with cooking spray or oil.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  • In a separate bowl, whisk together the non-dairy milk, water, and vegetable oil.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.
  • In a large skillet, heat some oil over medium heat. Add the onion, jalapeno pepper, and garlic and sauté until softened, about 5 minutes.
  • Add the black beans, tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
  • Pour the bean and vegetable mixture into the prepared baking dish. Spread the cornmeal mixture evenly over the top.
  • Bake for 25 to 30 minutes, or until the cornmeal topping is lightly golden and a toothpick inserted into the center comes out clean.
  • Let cool for a few minutes before serving.

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