Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check pre-shredded cheese for modified food starch (best to shred your own).


"When it's done properly, taco should be a verb." -Jonathan Gold

The refrigerator light goes on...

When I was growing up we would have what my mom called tamale pie. It was essentially tacos in a Pyrex dish baked and I still love it. The tortillas give it a great corn flavor, and then there are beans, cheese, onions, and jalapeņos.

This version is based on one of my favorite tacos that I have at a taco joint. It's a great place because you can build your own tacos from a list of great ingredients - different veggies, beans, salsas, etc.. I build mine with broccoli, cheese, roasted garlic, corn, and black beans.

I was thinking about wanting some of those tacos at lunch the other day, and the idea of combining those flavors - roasted broccoli along with the sweet and umami roasted garlic and corn with the savory onions and cheese - as a tamale pie popped into my head. Try this recipe. Make extra and take it for lunch this week.


Broccoli Corn Taco Bake

Servings: 4 | Serving size: 1/4th pan

Cooking time: 60 minutes

This recipe can easily be multiplied using multiple pans and makes great leftovers.

2 tsp. olive oil
2 large white onions (sliced)
1 large head broccoli (cut into small flowerets)
2 ears corn (kernels cut from cob)(or 3 cups frozen corn)
spray oil
1 - 15 ounce can no salt added black beans (drained and rinsed)
4 Tbsp. pickled jalapeno peppers (cut into small dice)
2 bulbs roasted garlic
12 corn tortillas
1/8 tsp. salt
8 ounces reduced fat Monterey jack cheese (shredded)(divided)

Broccoli Corn Taco Bake recipe from Dr. Gourmet

Preheat the oven to 325°F.

Line a 12 inch oblong Pyrex dish with aluminum foil.

Place the olive oil in a large skillet pan over medium high heat.

Add the onions and cook for about 10 minutes. Stir frequently.

When the onions are soft and caramelized, remove to a bowl and set aside.

Add the broccoli and corn to the skillet. Spray with oil and place in the oven.

Roast for 15 minutes. Toss occasionally.

Remove from the oven. Remove the individual cloves from the roasted garlic and and add all of the cloves to the roasted broccoli and corn mixture. Toss well.

Combine the black beans, peppers and salt in a bowl and toss until blended.

Place a layer of 6 tortillas in the bottom of the Pyrex dish.

Add the black bean mixture and half of the cheese.

Top with 1/2 of the broccoli and corn mixture.

Add another layer of 6 tortillas and the other 1/2 of the broccoli and corn mixture.

Cover with foil and bake for 15 minutes.

Remove the foil and top with the remaining cheese.

Bake for another 10 minutes.


Nutrition Facts

Serving size: 1/4 pan

Servings: 4

Amount Per Serving

Calories 520 Calories from Fat 138
% Daily Value
Total Fat 15g 23%
    Saturated Fat 5g 25%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 503mg 21%
Total Carbohydrates 66g 22%
    Dietary Fiber 12g 48%
    Sugars 7g
Protein 31g
Vitamin A 0% Vitamin C 20%
Calcium 10% Iron 15%
Vitamin K 3mcg Potassium 701mg