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Cornbread & Black Bean Enchilada Bake

By minimalistbaker.com

Cornbread & Black Bean Enchilada Bake

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: Thu, 21 Nov 2024 19:05:23 GMT

Nutrition balance score

Great

Glycemic Index

56

Moderate

Glycemic Load

35

High

Nutrition per serving

Calories411.5 kcal (21%)

Total Fat12.5 g (18%)

Carbs62.2 g (24%)

Sugars10.1 g (11%)

Protein9.9 g (20%)

Sodium1042.6 mg (52%)

Fiber7.5 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 Front brand

1 cupcornmeal

fine or medium grind

¼ cupunbleached all-purpose flour

1 ½ tspbaking powder

½ tspsea salt

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

Shalinda Houston· 8 months ago

Double the base ingredients so you have a proper cornbread vs base ratio. I use gluten free cornbread mix and the ratio is not right. When I double the base, it's absolutely perfect and tasty.

William Stanton· last year

Tasted great. I added a sazon Goya packet to the onions and peppers. Also I used olive oil instead of avocado.

Tasted great. I added a sazon Goya packet to the onions and peppers. Also I used olive oil instead of avocado.

Griffsons· last year

This was just okay. It was quick and I had most ingredients on hand. But it wasn’t anything special and the ratio of topping to base was a bit off.

Kate Moore· 2 years ago

I love this recipe, but not quite as written - the first time, we thought the amount of filling was way too small for the cornbread. So when we make it, we double everything in the filling and keep the cornbread the same. I usually use coconut oil in the cornbread and use 3 Tbsp of maple syrup. It's delicious and so easy, and mostly things we always have in the pantry!