RECIPE: Spicy Black Bean Bake

Photo by Filomena Scalise/FreeDigitalPhotos.net

My older son *loves* black beans so I'm always looking for new ways to use them. I came up with this dish one night when I wanted something meatless, quick, and filling. Both my boys loved it, so it's definitely going in our regular menu rotation (I would have a photo, but the midnight snackers ate the leftovers I was saving to photograph during daylight!)

Ingredients:

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 ½ cups salsa

3 cups black beans

1 ½ tsp chili powder

1 tsp cumin

½ tsp each salt and pepper

juice of 1 lime

1 ½ cups grated cheddar cheese

cornbread batter for topping (recipe below)

Instructions:

In a large frying pan, sauté the onion and garlic in oil until tender. Add the salsa, black beans, chili powder, cumin, salt pepper and lime juice. Simmer over medium heat for a few minutes to allow flavours to blend.

While bean mixture is simmering, prepare the cornbread batter.

Pour the bean mixture into a greased 11x7" lasagna pan. 

Sprinkle with grated cheese, then pour cornbread batter over top and spread evenly.

Bake at 375°F for 25 minutes or until topping is golden brown and springs back when lightly touched.

Serves 6.

Cornbread Batter:

1 cup flour

1 cup cornmeal

⅓ cup sugar

2 eggs

1 tbsp baking powder

½ tsp salt

1 cup milk

¼ cup vegetable oil

In bowl, combine dry ingredients.  In small bowl, combine remaining ingredients and beat well. Stir into dry ingredients just until moistened. 

I shared this recipe at  Tasty Tuesday, Full Plate Thursday, Fat Camp Friday, the GCC Recipe Swap and Friday Favorites.