Vegan Black Bean & Corn Casserole Ole

This vegan black bean and corn casserole is plant-based Tex-Mex done right. The base is essentially a baked tamale-pie filling: cornmeal, soy milk, black beans, corn kernels, stewed tomatoes, green chiles, and a hit of chili powder, all stirred together and poured into an 8-inch pan. As it bakes, the cornmeal swells and absorbs the tomato liquid, turning the casserole from a stew-like mix into something with proper sliceable structure.

The “cheesy sauce” topping is just nutritional yeast, the secret weapon of vegan cooking. Spooned over the top, it browns slightly in the oven and adds a savory, nutty, cheese-adjacent finish that tastes nothing like a substitute and everything like itself.

Forty-five minutes in a moderate oven is enough to set the cornmeal and let the flavors marry. The result is hearty, fiber-rich, and substantial enough to be the whole meal.

Pro Tips

• Drain and rinse the canned beans thoroughly. Canned bean liquid is starchy and turns the casserole gummy.
• Use stewed tomatoes, not plain diced. The added onion, celery, and bell pepper in stewed tomatoes give the casserole a rounder flavor without extra prep.
• Stir the cornmeal evenly through the mixture before baking. Pockets of dry cornmeal don’t fully hydrate and leave gritty bites.
• Let it stand 10 minutes after baking. The cornmeal-thickened structure firms up considerably during the rest, so wait for clean serving spoonfuls.

Variations

• Add a teaspoon of cumin and a pinch of smoked paprika to deepen the Tex-Mex flavor.
• Stir in a cup of cooked quinoa for extra protein and a slightly nuttier, grain-forward texture.
• Top with sliced avocado, fresh cilantro, and a squeeze of lime at the table for brightness against the warm, hearty casserole.