Ingredients
Scale
Bean Bake
- 1 T. olive oil
- 2 cloves garlic, chopped
- 1 onion, diced
- 1–15 oz. can diced tomatoes, roasted
- 4 oz. vegetable broth
- 1–15 oz. can black beans, rinsed & drained*
- 1–15 oz. can kidney beans, rinsed & drained
- 1–15 oz. can chickpeas, rinsed & drained
- 1 t. cumin powder
- 1 T. chili powder
- 1 T. maple syrup
- 1/2 c. cilantro, chopped
- 1 c. Mexican cheese
Cornbread Crust
- 1 box Trader Joe’s Cornbread Mix
- 1/4 c. canned pumpkin
- 1/2 c. olive oil
- 3/4 c. milk (we used 2%)
- 1 egg
Instructions
- Over medium heat, warm olive oil in a saúte pan. Add garlic and onion and saúte for 4-5 minutes until softened.
- Add all ingredient through maple syrup. Stir and warm through for 5 more minutes. Stir in cilantro.
- While beans simmer, follow directions on the cornbread mix. Add the canned pumpkin when you add in the olive oil.
- Pour bean mix into a 9×13 baking dish. Top with cheese.
- Top with cornbread mix.
- Bake for 35-40 minutes or until cornbread is cooked through. Using a cake tester, skewer, or toothpick place it into the middle of the cornbread. If it comes out clean, it’s done. The cornbread should be uniformly golden brown all the way across, not just around the edges.
Notes
Any canned bean will do!
Topping Ideas: plain greek yogurt and salsa!
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 2.1 g
- Sodium: 548.7 mg
- Fat: 14.6 g
- Saturated Fat: 3 g
- Carbohydrates: 36.9 g
- Fiber: 7.7 g
- Protein: 10.6 g
- Cholesterol: 19.5 mg