These vegan Tamale-Impressed Bowls are a fast and simple dish, prepared in lower than half-hour, however they carry dwelling the flavors of a bowl of tamale pie. The filling accommodates black beans, pinto beans, fire-roasted tomatoes, chilies, and vegan cheese. For ease and ease, this recipe makes use of pre-cooked polenta rolls or logs, obtainable at most supermarkets. Select polenta that’s natural.
Tamale Bowls [Vegan, Gluten-Free]
Components You Want for Tamale Bowls [Vegan, Gluten-Free]
- 1 pre-cooked polenta roll, lower into 8 slices
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 (4-ounce) can gentle inexperienced chilies
- 1 teaspoon floor cumin
- 1 (14-ounce) can fire-roasted tomatoes, evenly drained
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- Salt and recent floor black pepper
- 1 ½ cups vegan pepperjack-style cheese
- 4 scallions, minced
- 2 fresno or 1 jalapeno pepper, thinly sliced
- ¼ cup minced cilantro
- Contemporary salsa, for serving
Easy methods to Put together Tamale Bowls [Vegan, Gluten-Free]
- Warmth the oil in a big skillet over medium warmth. Cook dinner the polenta slices till golden, about 2 minutes per facet. Put aside.
- Warmth the olive oil in a medium saucepan over medium warmth. Stir within the garlic and cook dinner till golden, about 30 seconds. Stir within the inexperienced chilies and cumin. Cook dinner for two minutes, or till most the liquid from the chilies evaporates.
- Stir within the tomatoes, beans and season with salt and pepper. Cook dinner till the flavors meld, about 5 minutes. Stir within the cheese, scallions, peppers and cilantro. Stir till the cheese melts, about 3 minutes.
- Utilizing 4 (2-cup) baking dishes or ramekins, place 2 polenta slices into every cup. Divide the bean combination equally among the many containers and serve the bowls with salsa fresca.
