Add your favorite Mexican toppings to a pan of cornbread, and you have a delicious meal! Don't forget the vegan queso!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Cuisine: Mexican
Serves: 6-8
Ingredients
1 package cornbread mix for 9x9 pan (I used Bob's Red Mill GF mix)
1 4-oz can diced green chilies or ½ cup corn
Ingredients for one recipe of my vegan queso, omit Ro-tel
2 cans black beans, pinto beans, lentils, etc., partially drained
2 tsp. chili powder
2 tsp. garlic powder
½ tsp. cumin
Salt to taste
Squeeze fresh lime juice
Toppings: salsa, corn kernels, green onion, sliced black olives, fresh cilantro (see post for more ideas!)
Instructions
Make cornbread according to package instructions, substituting flax eggs and Earth Balance for eggs and butter/oil (see note below). Stir in the diced green chilies or corn before pouring into the pan.
While the cornbread is baking, make the vegan queso. Set aside, covered to keep warm.
In a small saucepan over medium-low heat (or in a glass bowl in the microwave), heat up the beans and stir in the chili powder, garlic powder, cumin, salt, and lime juice. Taste for seasoning.
Remove cornbread from oven, leaving oven on at 375 degrees F. If serving to 3+ people, top the cornbread with the seasoned beans, then the salsa, corn, olives, and queso. Return casserole to the oven to heat up the toppings, about 5 mins. Finally, sprinkle dish with the green onions and cilantro. Cut and serve, drizzling more queso over the squares while on the plate. If serving to 1-2 people, layer the toppings on the cornbread squares on each plate. This allows you to keep the leftovers longer by keeping the toppings separate.
Serve with avocado and tomato slices, if desired. Enjoy!
Notes
To make a flax egg, combine one Tablespoon milled flax seeds with 3 Tablespoons warm water and allow it to sit about 5 minutes to gel.
This recipe is very versatile! The blog post contains a list of other possible toppings that would also be delicious, so check that out for more ideas.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/01/21/cornbread-taco-casserole/