Look at me! Two posts in two weeks! I’m really on a roll, aren’t I? I decided I better post this ASAP or my week will get away from me. I made this for a client last week and have been craving it ever since. I finally got around to it tonight.
This can be vegan or just vegetarian, depending on what kind of cheese, milk and eggs (or egg replacers) you use. I chose to make it vegan. This is a really simple dish you can make with a few things you can keep in your pantry. If you have a bit of onion and some kind of bell pepper, that’s about the only produce you need (although I think I did throw some minced garlic in tonight because I can’t seem to leave garlic out of anything).
This got high marks from my better half too — he couldn’t stop himself from taking extra helpings. It’s really rich and filling, kind of like eating chili with cornbread all in one dish. It’s definitely a crowd pleaser and very easy to adjust the heat — throw some freshly minced jalapeno or habaneros in the early stages to kick it up a few notches.
• 1 tsp. olive oil
• 1/2 c. chopped onion
• 1/3 c. green pepper (I used yellow because it was what I had)
• 1 15 oz. can black beans
• 1 8 oz. can tomato sauce
• 1 c. corn canned, cooked fresh or frozen
• 1 1/4 oz. taco seasoning mix (or throw some cumin, coriander, garlic powder, onion powder, etc. in and season to taste).
• 1 1/4 c. cornmeal
• 1 c. grated cheese (I used Daiya pepper jack style grated cheese)
• 1 1/4 c. milk (I used almond)
• salt and pepper to taste (Oops, I forgot this entirely today… it was fine)
• 2 large eggs, beaten or equivalent egg replacer (I used 3 tsp. egg replacer powder mixed with 4 Tbsp. warm water).
• Minced jalapenos or habaneros (optional)
Preheat oven to 350 degrees
1. Heat oil in a medium saucepan over medium-low heat. Add onions and bell peppers and cook until vegetables are softened, about 5 minutes. Throw your minced hot peppers in at this point too if you’re using. (Just before the next step is when I threw in the garlic and cooked for 1 more minute).
2. Add undrained beans, tomato sauce, corn, taco seasoning or spices, 1/2 c. of the cornmeal and 1/2 c. of cheese. Cook over low heat, stirring often, until thickened and cornmeal is cooked through, approximately 15 minutes, then put in 1 1/2- or 2- quart casserole dish.
3. Meanwhile, heat milk with remaining 3/4 c. cornmeal in a small saucepan and season to taste with salt and pepper. Cook over low heat, stirring constantly (Well, close enough. I stirred it often…) until all of the milk is absorbed. Remove from heat. Slowly add eggs or egg replacer and stir in the remaining 1/2 c. of cheese.
4. Spread over top of bean mixture and bake uncovered for about 40 minutes or until top begins to lightly brown. Mine didn’t get that far, because there were hungry mouths to feed, but it was 40 minutes and good enough.
I can’t believe I waited this long to make this for my own family — I have a feeling it will stay in the winter-time rotation!