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.
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 1/2 cups corn (canned, frozen or fresh)
- 1 15 oz can diced tomatoes, drained
- 2 tablespoons maple syrup (optional)
- 1 1/2 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Topping
- 1 cup cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened plant-based milk
- 1/2 cup water or broth
- 1/3 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.