Tamale Bake

This is one of my FAVORITE recipes...it is super easy...and it is SO good!  The only problem is it has ingredients that don't fit into my food allergy diet.  Today I made this for our neighbor as a 'Thank You' for taking care of our dogs and fish while we were on vacation.  It is from the Trader Joe's Dinner's Done cookbook...if you haven't bought these books you should!  They are great and all the recipes are fairly easy...they are a must have in our house :)

So here's the recipe

2 (18-oz) tubes pre-cooked polenta, each tube sliced into 9 rounds
2 TBSP Olive Oil
1 large onion, chopped, or 2 cups refrigerated diced onions
3 zucchini, sliced
1 (12-oz) package soy chorizo, removed from casing, or substitute 1 pound ground meat cooked in 1 TSP taco seasoning or 1/3 cup enchilada sauce
2 (15-oz) cans black beans, drained
1/2 cup enchilada sauce
1 cup fancy shredded mexican blend cheese
1/4 cup fresh cilantro, chopped
Sour cream as garnish (optional)

1. Preheat oven to 350 degrees
2. Heat oil in skillet.  Sauté onion and zucchini until soft, about 5 minutes.  Add soy chorizo and stir.  Remove from heat.
3. Lightly oil a square baking dish.  Place half of the polenta on the bottom, overlapping when necessary.  Sprinkle on half of the chorizo mixture, black beans, enchilada sauce and shredded cheese.  Repeat with the second layer.
4. Cover and bake for 30 minutes until cheese is melted and casserole is piping hot,  Sprinkle cilantro evenly on top.  Serve with sour cream.

Serves 8

This is a HUGE dish perfect for when you have company...today I halved the recipe and it is still enough to have plenty of leftovers.

Enjoy!