Tamale Casserole (Made with Lentils!)
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)

Tamale Casserole (Made with Lentils!)

NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 25%
CARBS 66G59% OF CAL
11G FIBER43G OTHER13G TOTAL SUGAR
FAT 15G30% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced lentils and vegetables baked under a fluffy cornbread topping in this Mexican-inspired casserole. Hearty, vegan, and perfect for weeknight dinners.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil (15mL)
  • 1 medium yellow onion (finely diced)
  • 1 medium red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons taco seasoning (store-bought or homemade, mild – about 16g)
  • 1/4 teaspoon fine sea salt (only if needed, see note – 1.5g)
  • 2 cups cooked green lentils (tender but intact – 360g)
  • 2 tablespoons tomato paste (30g)
  • 1 cup diced tomatoes (canned, lightly drained – 240g)
  • 1 4-ounce can green chiles (drained – 115g)
  • 1/2 cup vegetable broth (120mL)
  • 1 cup corn kernels (fresh or frozen, thawed – 150g)
  • 1 cup yellow cornmeal (150g)
  • 1 cup all-purpose flour (120g)
  • 1 tablespoon baking powder (12g)
  • 1/2 teaspoon fine sea salt (3g)
  • 1 cup unsweetened plant milk (240mL)
  • 1/4 cup olive oil or melted vegan butter (60mL)
  • 2 tablespoons maple syrup (30mL)
  • 1 tablespoon apple cider vinegar (15mL)
PREP
30M
SODIUM
819MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.