Why is this a tamale casserole? It should be something more like Black Bean Vegetable Burrito casserole, since it has no cornmeal in it. I made it just as the recipe says except I simply chopped the bell peppers rather than julienne-cut them. Forgot to put in the ground red pepper, and did not notice its absence. We will eat the leftovers, but I am in no hurry to make it again, as it was a lot of work for just an OK casserole.
Layered Tamale Casserole
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Amount per serving
- Calories: 290
- Calories from fat: 28%
- Fat: 9g
- Protein: 14.6g
- Carbohydrate: 39.7g
- Cholesterol: 17mg
- Sodium: 538mg
- 1/4 cup water
- 2 (15-ounce) cans black beans, drained
- Cooking spray
- 3 cups sliced onion (about 2 large)
- 2 1/2 cups thinly sliced zucchini (about 2 medium)
- 1 3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
- 2 garlic cloves, minced
- 1 cup frozen whole-kernel corn, thawed
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 5 (8-inch) flour tortillas
- 1 1/4 cups green taco sauce
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
- Place water and beans in a food processor; process until smooth. Set aside.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
- Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
- Preheat oven to 350º. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese. Bake at 350º for 45 minutes or until thoroughly heated.
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