Beans and Cornbread Casserole
This easy vegan beans and cornbread casserole is the perfect throw together dinner, it may not look pretty but it tastes amazing!
Servings: 1 9x13 pan or 8 servings
Calories: 501kcal
Ingredients
Bean Mixture
- 1 can white beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can refried beans
- 1 can corn drained
- 1.5 cups salsa your favorite
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 cup vegan cheese optional
Cornbread topping
- ½ cup cornmeal
- 1 ½ cups all purpose flour
- ⅓ cup sugar
- 1 TB baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 2 flax eggs 2 TB flaxmeal with 4 TB water
- 1 ¼ cup plant milk
Instructions
- Preheat you oven to 375 degrees, grease a 9x13 pan and set aside.
- Make your flax egg for you cornbread topping. Take a small cup and mix 2 TB of the the flaxmeal with 4 TB of water, stir and set aside.
- Take a medium sized bowl and combine all bean mixture ingredients. Stir until combined, then take the bean mixture and make an even layer in the greased 9x13 pan, set aside.
- Make your cornbread topping. Take a medium sized bowl and combine the cornmeal, flour, sugar, baking powder and salt whisk together. Now make a well in the middle of the bowl and add your oil, plant milk, and flaxegg, stir until combined. Pour this over the top of the bean mixture and spread until it evenly coats the bean mixture.
- Cook in the preheated oven for 35-40 minutes. Until a toothpick in the middle of the cornbread comes out mostly clean. Watch it so it doesn't over bake. Let cool a bit and then serve.
Notes
See blog post for recipe Q&A
Nutrition
Serving: 1servings | Calories: 501kcal | Carbohydrates: 74g | Protein: 19g | Fat: 16g | Polyunsaturated Fat: 12g | Sodium: 1761mg | Fiber: 12g | Sugar: 16g