So my first experiment with my new Cooking with Trader Joe’s Cookbook was quite the success. The only item I couldn’t buy at TJ’s was the Daiya cheese that was needed to veganize the dish but all the others were in their aisles.
Behold the very easy to make and quite delish Tamale Bake!
Ingredients (the Vegan Meow Mix version)
2 18 oz. tubes pre-cooked polenta, each tube sliced into 9 rounds
2 Tbsp olive oil
3 zucchini squash, sliced
1 (12 oz.) package Soy Chorizo
1 15 oz. can black beans, drained
1 15 oz. can pinto beans, drained
1/2 TJ’s Enchilada Sauce
1 cup Daiya Cheddar Cheese
1/4 cup fresh cilantro, chopped
Preheat oven to 350 degrees. Heat and oil skillet. Saute zucchini until soft (about 5 minutes). Add chorizo, stir, and remove from heat. Lightly oil a 9 x 13 inch baking pan (or use an 8 x 8 if making a half batch). Place the polenta on the bottom, overlapping as necessary. Sprinkle half each of the chorizo mixture, beans, enchilada sauce, and cheese. Repeat with the second layer. Cover and bake for 45 minutes until the cheese is melted and casserole is piping hot. Sprinkle cilantro evenly on top.