Pumpkin Black Bean Tamale Bake

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Servings: 6

Calories: ~360 per serving

Ingredients

Filling

• 1 can (15 oz) black beans, drained & rinsed

• 1 cup pumpkin puree

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ¼ tsp cinnamon (optional — enhances pumpkin flavor)

• Salt & pepper, to taste

Topping / Cornmeal Layer

• 1 cup masa harina or cornmeal

• 1 cup milk or plant-based milk

• 2 tbsp olive oil or melted butter

• 1 tsp baking powder

• ½ tsp salt

• ½ cup shredded cheese (optional, for non-vegan)

Instructions

1. Preheat Oven

Preheat oven to 375°F (190°C) and lightly grease a 9×9 baking dish.

2. Make the Filling

1. In a skillet over medium heat, sauté onion and garlic until soft.

2. Add black beans, corn, pumpkin puree, cumin, chili powder, smoked paprika, cinnamon, salt, and pepper.

3. Stir until well combined and heated through.

4. Transfer the mixture to the prepared baking dish, spreading evenly.

3. Prepare the Cornmeal Layer

1. In a bowl, whisk together masa harina, milk, olive oil, baking powder, and salt until smooth.

2. Spread evenly over the pumpkin-black bean filling.

3. Sprinkle shredded cheese on top if using.

4. Bake

Bake 35–40 minutes, until the cornmeal topping is golden and firm.
Let cool 5 minutes before slicing.

5. Serve

• Garnish with fresh cilantro, avocado slices, or a dollop of sour cream / vegan yogurt.

• Serve warm as a main dish or hearty side.