Blackbean Cornbread Casserole

blackbean casserole

We loved this one topped with hot sauce. Such an awesome comfort food.

Bean Mixture

1 small carrot, diced

1/2 onion, diced

1 clove garlic, chopped fine

1 small zucchini, diced

1/2 red bell pepper, chopped

2 tbsp. oil

1.5 cups cooked black beans

1/2 cup crushed tomatoes

1/2 cup water, broth, or bean liquid if you cooked your own beans

 

Sauté carrot, onion, garlic, zucchini, and pepper in oil until onion is translucent and carrots are cooked through.

Add black beans and tomatoes to vegetables cook for 2-3 minutes stirring occasionally.

Mash the vegetable bean mixture until few whole beans remain.

Add enough liquid to retain some moisture (mixture should not be runny) and should resemble refried beans.

Place mixture in a crock or glass cooking dish and sit to the side.

 

Cornbread Topping

1 cup yellow cornmeal

1/3 cup flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup flax milk or almond milk

1 tbsp. oil

1 tbsp. maple syrup

 

Combine dry ingredients.

In a separate bowl, combine wet ingredients.

Pour wet ingredients into dry ingredients and stir until thoroughly combined.

 

Top the bean mixture with the cornbread topping and put the dish in the preheated oven. Bake dish for 35-40 minutes at 400F, or until cornbread is cooked through. Cut into wedges and serve.

 

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