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Description
A hearty and flavorful vegan casserole made with black beans and cornmeal, perfect for a nutritious meal.
Ingredients
- 1 cup black beans, cooked
- 1 cup cornmeal
- 2 cups vegetable broth
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan and sauté onion, bell pepper, and garlic.
- Add black beans, cumin, chili powder, salt, and black pepper. Cook for 5 minutes.
- In a bowl, mix cornmeal with vegetable broth.
- Layer the black bean mixture in a baking dish, then pour the cornmeal mixture on top.
- Bake for 25-30 minutes until the top is golden and firm.
- Let it cool for 5 minutes before serving.
Notes
- For extra flavor, add diced tomatoes or jalapeños.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican