Flagstaff Celiac Support Group

Tamale Casserole

(vegan, gluten-free)

Ingredients
1 (16 oz) can fat-free vegetarian refried beans

6 scallions, finely chopped

1⁄4 cup Tofutti (lactose-free) sour cream

1 chipotle chile en adobo, chopped (about 2 tsp)

1 (14 1⁄2 oz) can stewed tomatoes, broken up

1 (16 oz) tube refrigerated fat-free plain polenta, cut into 12 rounds

3⁄4 cup Veggie-shred (lactose-free shredded “cheese”), cheddar flavor

1 small can sliced pitted ripe olives

Directions

1. Preheat oven to 375° F. Spray a 9 x 13-inch baking pan with nonstick spray.

2. Combine the beans, scallions, sour cream, and chipotle in a medium bowl; set aside.

3. Spoon half of the stewed tomatoes into the bottom of the pan. Arrange the polenta
rounds in one layer over the sauce. Spoon the bean mixture on top of each round. Top with the remaining stewed tomatoes. Sprinkle with the cheese and olives.

4. Bake, uncovered until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving.

Serves 4
Per serving (1⁄4 of casserole): 264 Calories, 5 g fat, 3 g Saturated Fat, 12 mg Cholesterol, 1,078 mg sodium, 40 g carbohydrates, 9 g Fiber, 15 g Protein, 278 mg Calcium.