Cornbread & Black Bean Enchilada Bake
Flavorful, hearty skillet bake with black bean enchilada filling and a fluffy cornbread topping. Tastes like chili topped with cornbread but so much faster and easier to make! Just 10 ingredients required. Naturally plant-based and gluten-free optional.
Servings 4 (Servings)
Ingredients
ENCHILADA FILLING
- 1 Tbsp avocado oil (or sub other neutral oil or vegan butter)
- 1 cup diced red onion (or sub white or yellow)
- 1 medium red or orange bell pepper, diced
- 1/4 tsp sea salt
- 1 (15-oz) can black beans, 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 unbleached all-purpose flour (if gluten-free sub GF all-purpose flour)
- 1 ½ tsp baking powder
- 1/2 tsp sea salt, to taste
- 2/3 cup unsweetened plain almond milk (or sub other dairy-free milk like oat or rice)
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 349 Carbohydrates: 52.8 g Protein: 8.6 g Fat: 12.6 g Saturated Fat: 1.5 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 7.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 974 mg Potassium: 527 mg Fiber: 9.8 g Sugar: 6.3 g Vitamin A: 3098 IU Vitamin C: 44.3 mg Calcium: 234 mg Iron: 3.2 mg