Vegan Breakfast Tamale Casserole

Hi everyone, Jenny here! If you’re looking for a breakfast that’s both comforting and a little adventurous, try my Vegan Breakfast Tamale Casserole. It brings the delicious flavors of traditional tamales into a delightful breakfast casserole that’s sure to please everyone at your table. It’s a fantastic way to start your day with a hearty and satisfying meal.

I love making this casserole on weekends or for special brunches with family. It’s a hit at gatherings and always sparks conversations about its unique twist on classic tamale flavors. I remember the first time I served it at a family brunch; everyone raved about it, and it’s become a beloved staple in our home!

Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Cuisine: Mexican

Ingredients

• 1 cup masa harina
• 1 cup vegetable broth
• 1/2 cup canned pumpkin (or pureed sweet potato)
• 1/4 cup olive oil
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onion
• 1/2 cup vegan cheese shreds (optional)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)

Equipment/Utensils

• Mixing bowls
• Skillet
• Baking dish (9×9 inch)
• Spatula
• Knife and cutting board

Preparation Steps

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare Masa Mixture: In a bowl, combine masa harina with vegetable broth, canned pumpkin, and olive oil. Mix until smooth and well combined.
3. Cook Vegetables: Heat a skillet over medium heat. Sauté the chopped onion and red bell pepper until soft, about 5 minutes. Add black beans, corn, and diced tomatoes, cooking for another 5 minutes. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Assemble Casserole: Spread the masa mixture evenly in a greased 9×9 inch baking dish. Layer the vegetable mixture on top. Sprinkle vegan cheese shreds over the top if using.
5. Bake: Bake in the preheated oven for 35-40 minutes, or until the casserole is firm and the top is slightly golden.
6. Garnish and Serve: Allow the casserole to cool slightly before garnishing with chopped cilantro. Serve warm.

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 8g

Vitamins and Minerals (per serving)

• Vitamin A: 25%
• Vitamin C: 20%
• Calcium: 10%
• Iron: 12%
• Folate: 15%

This Vegan Breakfast Tamale Casserole is a delightful way to enjoy tamale flavors in a breakfast-friendly format. It’s perfect for family brunches or a comforting weekend meal. I hope you give it a try and find it as enjoyable as our family does!

Vegan Breakfast Tamale Casserole

jenny

I love making this casserole on weekends or for special brunches with family. It’s a hit at gatherings and always sparks conversations about its unique twist on classic tamale flavors. I remember the first time I served it at a family brunch; everyone raved about it, and it’s become a beloved staple in our home!

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 290 kcal

Ingredients

  

• 1 cup masa harina
• 1 cup vegetable broth
• 1/2 cup canned pumpkin or pureed sweet potato
• 1/4 cup olive oil
• 1 cup black beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onion
• 1/2 cup vegan cheese shreds optional
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish

Instructions

 

• Preheat Oven: Begin by preheating your oven to 375°F (190°C).
• Prepare Masa Mixture: In a bowl, combine masa harina with vegetable broth, canned pumpkin, and olive oil. Mix until smooth and well combined.
• Cook Vegetables: Heat a skillet over medium heat. Sauté the chopped onion and red bell pepper until soft, about 5 minutes. Add black beans, corn, and diced tomatoes, cooking for another 5 minutes. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
• Assemble Casserole: Spread the masa mixture evenly in a greased 9×9 inch baking dish. Layer the vegetable mixture on top. Sprinkle vegan cheese shreds over the top if using.
• Bake: Bake in the preheated oven for 35-40 minutes, or until the casserole is firm and the top is slightly golden.
• Garnish and Serve: Allow the casserole to cool slightly before garnishing with chopped cilantro. Serve warm.

Notes

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 8g

Vitamins and Minerals (per serving)

• Vitamin A: 25%
• Vitamin C: 20%
• Calcium: 10%
• Iron: 12%
• Folate: 15%

This Vegan Breakfast Tamale Casserole is a delightful way to enjoy tamale flavors in a breakfast-friendly format. It’s perfect for family brunches or a comforting weekend meal. I hope you give it a try and find it as enjoyable as our family does!