Vegan Tamale Casserole
Get ready to indulge in the ultimate comfort food with this Vegan Tamale Casserole—an exciting twist on the classic tamale pie, packed with bold flavors and wholesome ingredients. This plant-based dish features a hearty filling of black beans, tomatoes with green chilies, sweet corn, and aromatic spices like cumin, chili powder, and smoked paprika. Topped with a golden, moist cornbread layer made from a simple batter of cornmeal, flour, almond milk, and maple syrup, this casserole delivers a perfect balance of savory and slightly sweet flavors. Ready in under an hour, this one-pan recipe is ideal for busy weeknights or family gatherings. Serve warm with fresh cilantro garnish and optional vegan shredded cheese for added richness. Whether you're vegan, gluten-free, or simply seeking a vibrant new addition to your dinner rotation, this tamale casserole will quickly become a household favorite!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish.
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.
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.
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.
Transfer the bean and vegetable mixture into the prepared casserole dish, spreading it out evenly.
Pour the cornmeal batter over the top of the filling, using a spatula to spread it evenly to the edges.
If using vegan shredded cheese, sprinkle it evenly over the top of the batter.
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.
Remove from the oven and let the casserole cool for at least 10 minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Serve warm and enjoy your delicious vegan tamale casserole!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6151 mg | 267% | |
| Total Carbohydrate | 442.0 g | 161% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 52.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2014 mg | 155% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2865 mg | 61% | |
*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.
