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Vegan Black Bean Tamale Casserole garnished with corn, black beans, and cilantro

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.
Servings 6
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

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

Topping

  • 3/4 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup unsweetened plant-based milk
  • 1/4 cup vegetable oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons nutritional yeast (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 9-inch x 9 inch baking dish with cooking spray or oil.
  • In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, sugar, chili powder, garlic powder, onion powder, nutritional yeast (if using) and salt.
  • In a separate bowl mix together the wet ingredients: plant-based milk, vinegar, and 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(if using) and cook until softened (3 - 5 minutes), then add zucchini, bell pepper and garlic and sauté 1 - 2 minutes more.
  • Then 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. Spoon or pour the cornmeal batter evenly over the bean mixture. Gently spread it to the edges..
  • Bake for 30 to 35 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.