How long does tamale bowls [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can tamale bowls [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is tamale bowls [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tamale bowls [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is tamale bowls [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Tamale Bowls
[Vegan, Gluten-Free]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Tamale Bowls [Vegan, Gluten-Free]

Dairy Free

Vegan

These vegan Tamale-Inspired Bowls are a quick and easy dish, ready in less than 30 minutes, but they bring home the flavors of a bowl of tamale pie. The filling contains black beans, pinto beans, fire-roasted tomatoes, chilies, and vegan cheese. For ease and simplicity, this recipe utilizes pre-cooked polenta... Read More

Ingredients You Need for Tamale Bowls [Vegan, Gluten-Free]

1 pre-cooked polenta roll, cut into 8 slices
1 tablespoon olive oil
6 cloves garlic, minced
1 (4-ounce) can mild green chilies
1 teaspoon ground cumin
1 (14-ounce) can fire-roasted tomatoes, lightly drained
1 (15.5-ounce) can black beans, rinsed and drained
1 (15.5-ounce) can pinto beans, rinsed and drained
Salt and fresh ground black pepper
1 ½ cups vegan pepperjack-style cheese
4 scallions, minced
2 fresno or 1 jalapeno pepper, thinly sliced
¼ cup minced cilantro
Fresh salsa, for serving

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How to Prepare Tamale Bowls [Vegan, Gluten-Free]

Heat the oil in a large skillet over medium heat. Cook the polenta slices until golden, about 2 minutes per side. Set aside.
Heat the olive oil in a medium saucepan over medium heat. Stir in the garlic and cook until golden, about 30 seconds. Stir in the green chilies and cumin. Cook for 2 minutes, or until most the liquid from the chilies evaporates.
Stir in the tomatoes, beans and season with salt and pepper. Cook until the flavors meld, about 5 minutes. Stir in the cheese, scallions, peppers and cilantro. Stir until the cheese melts, about 3 minutes.
Using 4 (2-cup) baking dishes or ramekins, place 2 polenta slices into each cup. Divide the bean mixture equally among the containers and serve the bowls with salsa fresca.