Vegetarian Tamale Casserole
Savor the flavors of comfort with this hearty and wholesome Vegetarian Tamale Casserole! This easy-to-make recipe layers fluffy, golden cornbread with vibrant veggies like bell peppers, zucchini, and corn, alongside protein-packed black beans and a medley of smoky spices like cumin and chili powder. Topped with a generous layer of melted cheddar cheese, each bite is a perfect blend of savory, satisfying, and oh-so-cozy. Perfect for a family dinner or a crowd-pleasing potluck dish, this vegetarian casserole captures the essence of tamale-inspired flavors in a simplified, fuss-free form. Ready in just about an hour and serving six, it's a must-try recipe that’s sure to become a weeknight favorite. Don’t forget to garnish with fresh cilantro for a burst of freshness!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
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.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, green bell pepper, red bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.
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.
Pour half of the cornbread batter into the prepared baking dish, spreading it evenly to cover the bottom.
Spoon the vegetable mixture over the batter in an even layer.
Sprinkle 1 cup of shredded cheddar cheese over the vegetable layer.
Pour the rest of the cornbread batter over the cheese and vegetables, spreading it to cover the filling as much as possible.
Top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 30-35 minutes or until the cornbread layer is golden and cooked through.
Let the casserole cool for 5-10 minutes before slicing and serving. Garnish with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 6201 mg | 270% | |
| Total Carbohydrate | 422.9 g | 154% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 80.0 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2345 mg | 180% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4424 mg | 94% | |
*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.
