Butternut Kale Tamale Bake

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5 Minutes Prep
45 Minutes Total

The Faux Martha’s Latin-inspired vegetarian dish is the perfect blend of salty & sweet.

Ingredient List
  • SAUCE
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  • 14.5 oz can Muir Glen Organic Diced Tomatoes Small check mark in a circle icon
  • 1 chipotle pepper in adobo Small check mark in a circle icon
  • 2 cloves garlic Small check mark in a circle icon
  • handful of cilantro, washed Small check mark in a circle icon
  • 2 tbs lime juice Small check mark in a circle icon
  • 1 tbs honey Small check mark in a circle icon
  • 1 tsp unsweetened chocolate powder Small check mark in a circle icon
  • 1/4 tsp kosher salt Small check mark in a circle icon
  • FILLING
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  • 2 cups butternut squash, peeled and diced into 1/2" cubes Small check mark in a circle icon
  • 3 stalks of kale Small check mark in a circle icon
  • 1 15 oz. can black beans, drained and rinsed Small check mark in a circle icon
  • 2 tbs oil, separated Small check mark in a circle icon
  • 1/4 cup shredded cheddar Small check mark in a circle icon
  • salt to taste Small check mark in a circle icon
  • TOPPING
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  • 1 cup pre-cooked white or yellow corn meal Small check mark in a circle icon
  • 1 1/4 cup warm water Small check mark in a circle icon
  • 3/4 tsp kosher salt Small check mark in a circle icon
  • cotija, avocado & fresh cilantro (for garnish) Small check mark in a circle icon
Preparation
  1. In a high-powered blender or food processor, add all sauce ingredients. Blend until smooth, then set aside.
  2. Preheat oven to 375 degrees.
  3. Chop the butternut squash into 1/2" cubes. De-stem the kale and chop into small, edible pieces. Drain and rinse black beans.
  4. Add 1 tbs of oil into a warmed skillet on medium heat, then add butternut squash and saute for 5 minutes, stirring occasionally. Salt to taste. Add in 1/3 cup of the sauce. Cover and cook for an additional 2-3 minutes, but do not cook mixture all the way through.
  5. Add in the kale, black beans, and an additional tbs of oil. Cook for another 3 minutes. Salt to taste, then remove from heat.
  6. Stir in 2/3 cup more of sauce with 1/4 cup of cheese (more if you like things cheesy). Use the skillet as your baking pan, or place in an 8" x 10" pan (or something similar in size).
  7. In a separate bowl, add the pre-cooked white or yellow corn meal to a bowl. Stir in the warm water a kosher salt.
  8. Crumble mixture evenly over the pan and press out until flat. Top with remaining sauce. Sprinkle with cotija and bake for 25-30 minutes.
  9. Garnish with cilantro and avocados. Serve.