Southwest Black Bean and Corn Tamale Casserole

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup salsa
• 8 corn tamales, diced
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced tomatoes
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add black beans, canned corn, green chilies, frozen corn, cumin, and chili powder. Stir to combine and heat through.
5. 5 Spread a thin layer of salsa at the bottom of a 9x13 inch baking dish.
6. 6 Layer half the tamale pieces over the salsa, followed by half the bean mixture and half the cheese.
7. 7 Repeat layers ending with cheese.
8. 8 Bake for 30-40 minutes until bubbly and golden brown.
9. 9 Top with cilantro, diced tomatoes, and green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add cooked chicken or ground beef for a heartier meal.
• Use Monterey Jack cheese for a different flavor profile.

Substitutions

• Substitute diced tomatoes with green salsa for a tangier taste.
• Use flour tortillas cut into strips instead of tamales for a different texture.

Pairings

• Pairs well with a simple green salad or refried beans on the side.

Nutrition

Tips

• For a spicier kick, add extra green chilies or a dash of hot sauce.
• This casserole tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a side of avocado slices or a fresh cilantro lime rice.

FAQ