Cornbread and Black Bean Enchilada Bake

Cornbread and Black Bean Enchilada Bake  

This recipe feeds 4 to 6 hungry people but can be doubled or tripled for a larger group. 

Preheat over to 425 degrees

Enchilada Filling:

2 Tbs Avocado Oil (or other neutral tasting oil)
1 Cup Diced Onion (white or red)
1 Medium Diced Bell Pepper (red or orange)

2 Cans Black Beans (or 4 cups if you cook your own)

1 Cup Enchilada Sauce (I will add my homemade sauce recipe below)

Cornbread Topping:

1 Cup Cornmeal

1/4 Cup Flour

*If you use all purpose add 1 1/2 tsp baking powder and 1/2 tsp salt...

omit if you use self rising

2/3 Cup Buttermilk, White Milk or even Almond Milk (I like Buttermilk)

2 Tbs Avocado Oil or melted Butter

2-3 Tbs Maple Syrup (optional...I don't use it_

Heat the oil in a big skillet and sauce the onions until soft and starting to brown. Add the peppers and continue to sauce until all are lightly browned. Add the beans and enchilada sauce and turn off the heat. If not using an oven safe skillet pour into a baking dish for the oven. Mix the cornbread topping ingredients until just combined. If too thick add a bit of milk so the mixture is pourable. Pour over the bean mixture and bake for 20 minutes.

Serve hot with shredded cheese, sour cream, extra enchilada sauce, tortilla chips.

*****

Red Enchilada Sauce

Prep Time: 5 minutes  | Cook Time: 15 minutes  | Servings: Yield: 1 1/2 cups 

Ingredients:

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock (I use chicken stock)

fine sea salt, to taste

Directions:

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use. I usually have homemade stock with no added salt)