Layered Vegetable Tamale Stack

polenta, spiced black beans, bell peppers, pico de gallo, avocado

1706 Recipe

Serves: 4 Servings | Time to Table: 30 Minutes | Calories: 209 | Category: Gluten-Free, Low-Calorie | Excellent Source of: Fiber, Vitamin C | Good Source of: Iron, Potassium, Protein


  • - Chef's Knife
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Medium Saucepan
  • - Medium Saute Pan
  • - Spatula
  • - Whisk

What You Need:

  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Black Beans
  • - Cilantro
  • - Cumin
  • - Fajita Mix
  • - Minced Garlic
  • - Pico de Gallo
  • - Polenta
  • - Sliced Radish

Wine Pairings by @grapefriend

Cumin and pico de gallo? Torrontés from Argentina is calling! Super fragrant with a little hint of mandarin orange and peach flavor are great for piquant foods.

Beer Pairings

Our top choice for this spiced polenta is an American amber lager. We’re also loving a Chile beer!

TK Table Talk:

If you were called a “hot tamale,” what do you think that means?

What To Do:

Layered Vegetable Tamale Stack- Step 1

1. Cook fajita mix: Heat a medium sauté pan over medium heat. Add 1 tablespoon olive oil, half of the garlic and fajita mix. Cook, stirring occasionally, until the peppers are just soft and the skin has browned on the edges, about 10 minutes. Salt and pepper to taste. Cover with foil to keep warm and set aside.

Layered Vegetable Tamale Stack- Step 2

2. Mash the black beans: In a medium bowl, using a fork, mash the black beans, ONLY ¼ teaspoon cumin (save the rest for another use) and 2 tablespoons of hot water. Salt and pepper to taste. Set aside. (If the beans dry out, stir in a bit more water.)

Layered Vegetable Tamale Stack- Step 3

3. Dice the avocado into large chunks.

Layered Vegetable Tamale Stack- Step 4

4. Cook the polenta: In a medium saucepan over medium heat, add 5 3/4 cups water, remaining garlic and 1 teaspoon salt to a boil. While whisking, add the polenta in a thin, steady stream. Cook for 3 minutes, whisking constantly. Add extra water if the polenta becomes too thick to stir easily. Remove from the heat. Polenta should be fairly runny (like a cake batter thickness); it will thicken up once poured out. Use immediately.

To Serve: Using a spatula or back of a spoon, spread the polenta onto an extra large serving platter or cutting board into a 12-inch diameter. Top polenta with the beans, fajita mix, pico de gallo, avocado and radish (in that order). Garnish with cilantro. Serve immediately.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife