By minimalistbaker.com
Cornbread & Black Bean Enchilada Bake
Instructions
Prep:15minCook:30min
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.
Updated at: Fri, 18 Apr 2025 01:34:47 GMT
Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories386.2 kcal (19%)
Total Fat12.4 g (18%)
Carbs55.9 g (22%)
Sugars4.5 g (5%)
Protein9.8 g (20%)
Sodium1042.2 mg (52%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspavocado oil
or sub other neutral oil or vegan butter
1 cupred onion
diced, or sub white or yellow
1red bell pepper
medium, or orange, diced
¼ tspsea salt
1 x 15 ozcan black beans
drained and rinsed
1 cupred enchilada sauce
or store-bought such as brand
1 cupcornmeal
fine or medium grind
¼ cupunbleached all-purpose flour
1 ½ tspbaking powder
½ tspsea salt
to taste
⅔ cupunsweetened plain almond milk
2 Tbspavocado oil
or sub melted vegan butter for richer cornbread flavor
2 Tbspmaple syrup
optional, start with lesser amount and adjust to taste
Instructions
View on minimalistbaker.com
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Notes
6 liked
1 disliked
Easy
Go-to
One-dish
Delicious
