AuthoradminCategoryBeans, Cheese, Cinco de mayo, Cornmeal, Dinner, Garbanzo Beans, Gluten Free, Tomatoes, VegetarianCuisineHealthy, MexicanCooking MethodBakingDifficultyBeginnerThis riff on classic mexican tamales is a family favorite! We live a super active life here in Telluride, Colorado and we crave energy packed, delicious meals like this one! Gluten free friends: this ones for you! Our Veggie Tamale Pie Casserole takes just minutes to prep and not much longer to bake in the oven. Happy cooking!
Cook the polenta according to package directions using low sodium vegetable broth as the liquid. remove from the stove top & set aside when done cooking.
Place the olive oil & onion in a soup pot or large sauté pan. Over medium heat sauté the onion the for a few minutes until it starts to sweat. Add the garlic. Stir and cook another few minutes. Add the bell pepper, green and yellow zucchini, seasonings, sugar and lime juice. Give a good stir & let cook a few minutes. Veggies should start to brown a bit. Add some more oil if needed. Add the fire roasted tomatoes and chickpeas. Bring to a boil then simmer about 15 minutes, until the veggies are soft. Adjust any seasonings to taste.
Pre heat the oven to 350 degrees fahrenheit with the rack in the middle. Spray a 9X12 casserole dish with cooking spray. Add the veggie mixture to the dish. Spoon the cooked polenta on the top, spread evenly. Top with the cheese.
Bake for 20 minutes. To brown the cheese you can broil for a few minutes at the end. Serve hot.
Ingredients
Directions
Cook the polenta according to package directions using low sodium vegetable broth as the liquid. remove from the stove top & set aside when done cooking.
Place the olive oil & onion in a soup pot or large sauté pan. Over medium heat sauté the onion the for a few minutes until it starts to sweat. Add the garlic. Stir and cook another few minutes. Add the bell pepper, green and yellow zucchini, seasonings, sugar and lime juice. Give a good stir & let cook a few minutes. Veggies should start to brown a bit. Add some more oil if needed. Add the fire roasted tomatoes and chickpeas. Bring to a boil then simmer about 15 minutes, until the veggies are soft. Adjust any seasonings to taste.
Pre heat the oven to 350 degrees fahrenheit with the rack in the middle. Spray a 9X12 casserole dish with cooking spray. Add the veggie mixture to the dish. Spoon the cooked polenta on the top, spread evenly. Top with the cheese.
Bake for 20 minutes. To brown the cheese you can broil for a few minutes at the end. Serve hot.
