Cornbread & Black Bean Enchilada Bake
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 (Servings)
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Calories
349 kcal
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Course
Main Course
Cornbread & Black Bean Enchilada Bake
Description
Cornbread & Black Bean Enchilada Bake combines a flavorful vegetable and bean filling with a light cornbread topping. The filling is made by slowly sautéing diced red onion and bell pepper in avocado oil, then combining with black beans and red enchilada sauce to create a textured, savory base. The cornbread topping is made from a mixture of cornmeal, flour, baking powder, and salt, moistened with almond milk and oil, and optionally sweetened with maple syrup. Baking the casserole in a hot oven results in a golden cornbread crust over the saucy, tender filling beneath.
The dish offers a balance between the creamy, grainy cornbread and the hearty bean and vegetable filling. The use of avocado oil and almond milk accommodates various dietary preferences while maintaining moisture and flavor. This bake can be enjoyed as a main dish or a side, serving well alongside fresh salad or steamed vegetables.
Note that nutritional information is approximate and does not include optional ingredients like maple syrup. Adjust the sweetness of the cornbread topping to taste, and be mindful to use an oven-safe skillet or transfer the filling to a baking dish before topping and baking.
Ingredients
ENCHILADA FILLING
- 1 Tbsp avocado oil (or sub other neutral oil or vegan butter)
- 1 cup red onion or sub white or yellow, diced
- 1 medium bell pepper red or orange, diced
- 1/4 tsp salt sea salt
- 1 (15-oz) black beans canned, drained and rinsed
- 1 cup Red Enchilada Sauce (or store-bought such as Frontera brand)
CORNBREAD TOPPING
- 1 cup cornmeal (fine or medium grind)
- 1/4 cup all-purpose flour if gluten-free sub GF all-purpose flour, unbleached
- 1 ½ tsp baking powder
- 1/2 tsp salt sea salt, to taste
- 2/3 cup almond milk or sub other dairy-free milk like oat or rice, unsweetened plain
- 2 Tbsp avocado oil (or sub melted vegan butter for richer cornbread flavor)
- 2-3 Tbsp maple syrup (optional // start with lesser amount and adjust to taste)
Instructions
- Preheat the oven to 425°F (218 C).
- Heat a 10-inch cast-iron or oven-safe skillet over medium heat. Once hot, add oil. Once oil is hot, add the onion and sauté for 4-5 minutes, stirring frequently until translucent and beginning to slightly brown. Turn heat down slightly if browning too quickly.
- Add diced bell pepper and sea salt and stir. Cover and sauté for 5 minutes or until softened and lightly browned, stirring occasionally.
- Stir in the (drained) black beans and enchilada sauce and turn off the heat. If you’re using a 10-inch oven-safe skillet, you can cook the casserole in the same skillet. If your pan is not oven-safe, lightly oil a 9- or 10-inch baking dish and transfer the veggie mixture to the prepared dish.
- In a medium mixing bowl, combine the cornmeal, flour, baking powder, and salt. In a glass measuring cup, whisk together the dairy-free milk, oil (or melted vegan butter), and maple syrup (starting with the lesser amount and adding more to taste as needed). Maple syrup is optional, but if you prefer cornbread on the sweeter side, be sure to include it!
- Stir the wet ingredients into the dry ingredients until just combined. It should be slightly thick but pourable. If too thick, add a bit more dairy-free milk. If too thin, add a bit more cornmeal or flour. Taste and adjust seasonings as needed, adding more salt to taste or maple syrup for sweetness. Let the batter rest for 5 minutes to ensure it’s evenly hydrated.
- Spread the cornmeal mixture over the enchilada filling. We left a ~1-inch gap around the edge so the filling could get slightly caramelized. But you can also spread it all the way to the edge.
- Bake for 20 minutes, until the crust is fully set. If using gluten-free flour, it’s normal for there to be some cracking on top. Serve hot as is or top with a little vegan butter and maple syrup.
- Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.
Notes
- Use an oven-safe skillet if you want to bake the casserole in the same pan; otherwise, transfer to a greased baking dish before adding cornbread topping.
- Adjust the amount of maple syrup in the topping to control sweetness, starting with less and adding more if desired.
- Optional ingredients like maple syrup affect nutritional estimates, so consider that when calculating calories.
- You can substitute the red onion with white or yellow onion, and the bell pepper with red or orange for color variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349 | 17% |
| Carbohydrates | 52.8g | 18% |
| Protein | 8.6g | 17% |
| Fat | 12.6g | 19% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 7.8g | 39% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 974mg | 41% |
| Potassium | 527mg | 11% |
| Fiber | 9.8g | 39% |
| Sugar | 6.3g | 13% |
| Vitamin A | 3098IU | 62% |
| Vitamin C | 44.3mg | 49% |
| Calcium | 234mg | 23% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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