Make this Corny Tex-Mex Casserole when you're in the mood for black beans, cornbread and lots of spicy tomatoes. My family had no problems take this casserole down. It made a great leftovers-lunch the next day, too.
Corny Tex-Mex Casserole
By February 16, 2013Published:
- Yield: 10 Servings
- Prep: 11 mins
- Cook: 40 mins
- Ready In: 51 mins
Make this Corny Tex-Mex Casserole when you're in the mood for black beans, cornbread and lots of spicy tomatoes. My family had …
- 1 medium yellow onion chopped
- 4 garlic clove chopped
- 1 14.5-ounce can diced tomatoes with chipotle with juices
- 1 14.5-ounce can diced tomatoes with juices
- 1 tablespoon New Mexico chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 cups frozen corn
- 2 14.5-ounce can black beans drained
- 1 1/2 cups unsweetened nondairy milk
- 1 tablespoon apple cider vinegar
- 11/2 cup cornmeal
- 1/2 cup whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- Heat oven to 400° F. degrees.
Lightly oil the sides of a 13-inch by 9-inch casserole dish.
- In a large skillet over medium high heat, cook onion in dry pan until edges begin to brown, stir consistently. Add 1/4 cup water and chopped garlic. Continue cooking onion until translucent.
- Add all the diced tomatoes, chili powder, cumin, oregano, corn and black beans. Continue to cook until heated through.
- Meanwhile, in a medium bowl, whisk together the cornmeal, flour, baking powder, salt, nondairy milk and applesauce.
- Transfer bean mixture to casserole dish, spreading the mix evenly. Pour cornmeal batter over the top, spreading evenly.
- Bake 25 to 35 minutes until cornbread has golden edges and toothpick comes out clean when run through the center.
- Course: Main Dish