INGREDIENTS

Enchilada Filling

• 1 small red onion, diced
• 1 medium bell pepper, diced
• 1 cup corn
• 1/2 cup dry or 1 cup soaked black beans
• 10 oz. can red enchilada sauce
• Taco seasoning

Cornbread Topping

• 1 cup cornmeal
• 1/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 2/3 cup of your favorite plant based milk (e.g. almond milk, soy milk, rice milk, but avoid coconut milk)
• 2 tablespoons maple syrup

DIRECTIONS

1. Preheat the oven to 425 degrees.
2. Meanwhile, fry the onion and bell pepper over medium heat.
3. Mix in the black beans, corn, enchilada sauce and taco seasoning. Turn off the heat.
4. In a separate bowl, combine the cornmeal, flour, and baking powder.
5. In a measuring cup, combine the plant based milk and maple syrup.
6. Combine the cornmeal mixture and milk mixture. It should be just on the edge of "thick". Add milk or flour if needed to get the right consistency.
7. In your baking pan, layer the veggies and beans mixture with the cornmeal topping.
8. Bake for 35 minutes.