Corny Tex-Mex Casserole

corny-Tex-Mex-recipe

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 Published: February 16, 2013

  • 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 …

Ingredients

  • 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

Instructions

  1. Heat oven to 400° F. degrees. Lightly oil the sides of a 13-inch by 9-inch casserole dish.
  2. 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.
  3. Add all the diced tomatoes, chili powder, cumin, oregano, corn and black beans. Continue to cook until heated through.
  4. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, baking powder, salt, nondairy milk and applesauce.
  5. Transfer bean mixture to casserole dish, spreading the mix evenly. Pour cornmeal batter over the top, spreading evenly.
  6. Bake 25 to 35 minutes until cornbread has golden edges and toothpick comes out clean when run through the center.