Black Bean and corn bread Mexican Casserole Vegan recipes
Black Bean Mexican Casserole
- In a large bowl combine all ingredients.
- 2 T oil
- 1 cup onion, chopped
- 3/4 cup yellow cornmeal
- 1/4 c flour
- 2 t. chili powder
- 2 t baking powder
- 1 t vinegar
- 1/2 t salt
- 1 1/4 cups soy milk (only soybeans and water on the label)
- 1 14 oz. can black beans
- 1 14 oz. can kernal corn
- 1 28 oz. can diced tomatoes
- 1 4 oz. can green chilies, drained
- Place in greased casserole dish.
- Sprinkle with 2 T nutritional yeast or vegan cheese
- Bake 350 degrees 45 minutes
Tips and ideas:
Optional: Serve with cheese sauce
Or just heat some beans, corn, tomatoes, and chilis, and scoop on top of corn bread!
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