From the recipe box
Black Bean Cornbread Casserole
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Black Beans
- Meal format
- Global Food & Fusion
- Base
- Rice, noodles, or bowl
Corn, Zucchini, Broccoli, Bell peppers, Mushrooms, Carrots, Sweet potatoes, Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 30 mins
- Cook
- 40 mins
- Total
- 70 mins
- Serves
- 6
Black Bean & Vegetable Filling
- 2 cupscooked black beans
- —OR
- 1 cupdried black beans, soaked overnight and pressure cooked until tender
- 2 cupsmixed vegetables, chopped into small pieces
Spinach, roughly chopped
- 1 tablespoonoil
- 2-3 tablespoonstaco seasoning
- to tasteSalt
- ½ cupfrozen corn (optional, if not using in cornbread)
Cornbread Topping
- 1 cupcornmeal
- ½ cupall-purpose flour
- 1 tablespoonground flaxseed + 3 tablespoons water (flax egg)
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- 1 tablespoonapple cider vinegar
- ¾-1 cupplant-based milk (oat milk works well)
- 1-2jalapeños, diced
- ½ cupfrozen corn
- to tasteSalt
Garnish
- 1jalapeño, sliced into rings
- for servingAvocado
Notes & Tips
- This casserole is a great meal prep recipe because it combines a protein-rich bean filling with a comforting cornbread topping in one dish.
- The vegetables can easily change based on what you have available. Zucchini, spinach, and broccoli are great because they cook quickly and blend well with the taco-seasoned beans.
- The cornbread topping should be thick enough to scoop onto the filling but still spreadable. Avoid making it too thin, or it may sink into the bean mixture.
- Covering the casserole while baking helps the cornbread cook evenly without drying out. Removing the foil at the end helps the top develop a slightly firmer texture.
- The jalapeños add a nice kick, but you can adjust the amount based on your spice preference.
- This tastes especially good served with creamy avocado, salsa, or a squeeze of lime to balance the flavors.
Step by step
Method
- 01
Prepare the black beans. If using dried beans, soak them overnight and pressure cook until soft. If using canned beans, rinse and drain them well.
- 02
Chop your vegetables into small bite-sized pieces. Keep in mind that the casserole bakes quickly, so smaller pieces work best.
- 03
Heat oil in a pan. Add the vegetables and sauté until they begin to soften. Add the black beans, taco seasoning, and salt. Cook until the flavors combine and the vegetables are mostly cooked. Set aside.
- 04
Prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5-10 minutes until it thickens.
- 05
In a blender, combine the cornmeal, all-purpose flour, flax egg, baking powder, baking soda, apple cider vinegar, plant-based milk, diced jalapeños, frozen corn, and salt. Blend until combined into a thick cornbread batter. Add more milk if needed — the batter should be scoopable but not runny.
- 06
Grease a baking dish. Spread the black bean and vegetable mixture evenly across the bottom.
- 07
Spoon the cornbread batter over the top of the filling. Spread gently to cover as much of the surface as possible.
- 08
Arrange jalapeño rings on top.
- 09
Cover the dish with foil and bake at 375°F for about 30 minutes. Remove the foil during the last few minutes if you want a slightly more golden top.
- 10
Let the casserole rest for a few minutes before serving. Serve warm with avocado, salsa, cilantro, or your favorite toppings.
