Vegan Tamale Casserole

 This is a simple dish that can quench that tamale craving... scrumptious!

Vegan Tamale Bake


  • 1 can pinto beans (rinsed and drained)
  • 3 russet potatoes cubes (I leave the skin on for texture)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon cayenne pepper (for spice)
  • 1 tablespoon cumin
  • drizzle of olive oil
  • 1 1/4 cup flour
  • 1 cup masa harina
  • 1/4 cup maple syrup
  • 1 teaspoon salt
  • 1 1/4 cup plant milk (I like soy or oat)
  • 1/3 cup olive oil

1. Cube your potatoes and rinse your beans, then toss them with all of the filling ingredients in a large bowl, coating them fully with olive oil. (I use my hands to mix everything together evenly)

2. Transfer them to a large casserole dish and bake at 375 for about 40 minutes (until the potatoes are mashable)

3. Combine the cornbread ingredients in a large bowl until the lumps are gone, and put half of the mixture into the bottom of a large greased casserole dish

4. Once the filling is baked, mash it with a fork and spread it over the first layer of cornbread 

5. Next, spread the other layer of cornbread on top ( I sprinkle extra chili powder on the cornbread too... see the images)

6. Bake at 375 for 20 minutes or until the top layer of cornbread is golden with crispy edges

7. Serve with your favorite toppings! Salsa, avocado, cilantro, lime, pico de gallo, anything!