← All recipes
Tex-Mex · Main
Zucchini and Bean Tamale Casserole
A spiced skillet of zucchini, pinto and black beans is spooned into a dish and capped with rounds of ready-made polenta that bake up golden. It gives you the comfort of a tamale pie without any masa work.
- YieldServes 6
- Hands-on30 min
- Total1 h
- Difficulty
Ingredients
Filling
- 1 candiced tomatoes with jalapeño chilies, 411 g (14.5 oz) can, with juices
- 2½ tbspextra-virgin olive oil, divided: 2 tbsp for the skillet, ½ tbsp for the polenta
- 160 gonion, chopped
- 2 clovesgarlic, finely chopped
- 2 tbspall-purpose flour
- 1 canpinto beans, 425 g (15 oz) can, rinsed and drained
- 1 canblack beans, 425 g (15 oz) can, rinsed and drained
- 340 gzucchini, 2 medium, ideally 1 green and 1 yellow, cut into 2.5 cm pieces
- 1 tspground cumin
- ½ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- 15 gfresh cilantro, choppedoptional
Topping
- 450 gcooked polenta, one 16-ounce tube, cut crosswise into 12 rounds 1 cm thick
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.