Layered Tamale Casserole

1 Review
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Yield
8 servings (serving size: 1 1/2 cups)
December 1997
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

  • Calories 290
  • Caloriesfromfat 28%
  • Fat 9g
  • Protein 14.6g
  • Carbohydrate 39.7g
  • Cholesterol 17mg
  • Sodium 538mg

How to Make It

Step 1

Place water and beans in a food processor; process until smooth. Set aside.

Step 2

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Step 3

Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.

Step 4

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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Ratings & Reviews

Econcook's Review

Econcook
May 05, 2011
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.