Layered Tamale Casserole Recipe

Name: Layered Tamale Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup water; 1 (15 ounce) can black beans, drained; 1 (15 ounce) can red kidney beans, drained; 1 teaspoon vegetable oil or 1 teaspoon cooking spray; 3 cups sliced onions; 2 ½ cups sliced zucchini, on the thin side but not so thin they fall apart when cooked; 1 ¾ cups juillened red and yellow sweet bell peppers; 2 poblano chiles, sliced into rings; 2 -3 cloves garlic, minced; 1 cup whole kernel corn, fresh or frozen and thawed; 1 teaspoon cumin; ½ teaspoon red pepper flakes; 5 flour tortillas or 5 fresh corn tortillas; 1 ½ cups green taco sauce, like tomatillo; 2 cups shredded jalapeno jack cheese or 2 cups regular monterey jack cheese

Servings: persons

¼ cup water
1 (15 ounce) can black beans, drained
1 (15 ounce) can red kidney beans, drained
1 teaspoon vegetable oil or 1 teaspoon cooking spray
3 cups sliced onions
2 ½ cups sliced zucchini, on the thin side but not so thin they fall apart when cooked
1 ¾ cups juillened red and yellow sweet bell peppers
2 poblano chiles, sliced into rings
2 -3 cloves garlic, minced
1 cup whole kernel corn, fresh or frozen and thawed
1 teaspoon cumin
½ teaspoon red pepper flakes
5 flour tortillas or 5 fresh corn tortillas
1 ½ cups green taco sauce, like tomatillo
2 cups shredded jalapeno jack cheese or 2 cups regular monterey jack cheese

1
Place water in beans in a food processor or blender and puree to smooth.
2
Set aside.
3
In a large heavy skillet over medium high heat add the oil-or pre spray cold.
4
Add the onion, zucchini, peppers and garlic, and saute for about 10 minutes.
5
Add the corn, cumin, and red pepper flakes cooking for 2 minutes.
6
Remove from heat and set aside.
7
Preheat oven to 350 degrees.
8
Lightly oil a 3 quart round baking dish-or slice your tortillas to fit a square one.
9
Place a small amount of sauce on the bottom of prepared dish, then a tortilla, then the bean mixture, onion/pepper mixture, sauce then cheese.
10
Repeat ending with cheese.
11
Bake for 45 minutes or until hot and bubbly.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup water, 1 (15 ounce) can black beans, drained, 1 (15 ounce) can red kidney beans, drained, 1 teaspoon vegetable oil or 1 teaspoon cooking spray, and more.

Yes, Layered Tamale Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Layered Tamale Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions