Mexican Casserole with Caramelized Onions
Submitted by: kk1000
This Mexican casserole is filled with veggies and beans and is topped with a delicious corn bread topping making it ideal for a main dish or as a great addition to any meal.
Ingredients
- 1 tablespoon olive oil
- 1 white onion, thinly sliced in half moons
- 1 green bell pepper, chopped
- 1 cup frozen corn kernels
- 1 cup cooked brown rice
- 1 14.5 oz can diced tomatoes, undrained
- 2 15.5 oz cans black beans, rinsed and drained
- 1 cup salsa, medium hot
- 4 cloves garlic, sliced
- 1 cup corn meal
- 1 cup flour
- 4 T sugar
- 2 T baking powder
- 1/2 tsp salt
- 1 cup soy milk
- 1/3 canola oil
- 1/4 cup plus 2 tablespoons fresh cilantro, chopped
- 4 avocados, sliced
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Method
Preheat oven to 450. Heat olive oil in a skillet with a lid over medium heat. Saute onion for 7 minutes, covered. Stir halfway through. Remove onions from heat and set aside. Meanwhile, in a large mixing bowl, combine bell pepper, corn, rice, tomatoes, beans, salsa and garlic. Stir together well. Coat a 13 x 9 baking dish with non-stick cooking spray. Spread bean mixture evenly in baking dish. To make the corn bread topping, stir together corn meal, flour, sugar, baking powder and salt in a medium mixing bowl. To keep from dirtying another bowl, measure soy milk and canola oil together in a 2 cup measuring cup (if available) and mix together. Gradually stir soy milk and oil into dry ingredients to create a moist cornbread batter. Stir in 1/4 cup cilantro (reserve remaining 2 tablespoons of cilantro for garnish.) Spread corn bread batter evenly over bean mixture. Top with caramelized onions. Bake for 20 to 25 minutes, until cornbread is cooked through (a knife inserted in the center of the cornbread should come out clean.) Sprinkle dinner plates with cilantro. Serve each slice of cornbread casserole with sliced avocado on the side.
Notes:
Number of Servings: 8-10
Submitted by: kk1000 ( See all of kk1000 Recipes )
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