Tamale Bowls

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 rolls or logs, available at most supermarkets. Choose polenta that is organic.

Tamale Bowls [Vegan, Gluten-Free]

Ingredients

• 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

Preparation

1. Heat the oil in a large skillet over medium heat. Cook the polenta slices until golden, about 2 minutes per side. Set aside.
2. 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.
3. 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.
4. 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.

https://www.onegreenplanet.org/vegan-recipe/tamale-inspired-bowls-with-beans/