Black Bean Cornbread Casserole

Name: Black Bean Cornbread Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups cooked black beans; OR; 1 cup dried black beans, soaked overnight and pressure cooked until tender; 2 cups mixed vegetables, chopped into small pieces (zucchini, broccoli, and spinach all work well); 1 tbsp oil; 2-3 tbsp taco seasoning; to taste Salt; ½ cup frozen corn (optional, if not using in cornbread); 1 cup cornmeal; ½ cup all-purpose flour; 1 tbsp ground flaxseed + 3 tbsp water (flax egg); 1 tsp baking powder; ½ tsp baking soda; 1 tbsp apple cider vinegar; ¾-1 cup plant-based milk (oat milk works well); 1-2 jalapeños, diced; ½ cup frozen corn; to taste Salt; 1 jalapeño, sliced into rings; for serving Avocado

Global Food & Fusion

Protein: Black Beans
Complete the plate: A full plate on its own
Serves: 6
Hands-on · total: 30 min · 70 min (est.)
Walk-away: No

Plan ahead: soak black beans overnight. Canned works too - rinse and skip the soak.

From my
kitchen

Worth knowing

This casserole is a great meal prep recipe because it combines a protein-rich bean filling with a comforting cornbread topping in one dish.
The vegetables can easily change based on what you have available. Zucchini, spinach, and broccoli are great because they cook quickly and blend well with the taco-seasoned beans.
The cornbread topping should be thick enough to scoop onto the filling but still spreadable. Avoid making it too thin, or it may sink into the bean mixture.
Covering the casserole while baking helps the cornbread cook evenly without drying out. Removing the foil at the end helps the top develop a slightly firmer texture.
The jalapeños add a nice kick, but you can adjust the amount based on your spice preference.
This tastes especially good served with creamy avocado, salsa, or a squeeze of lime to balance the flavors.

Day 2 plan

Store portions covered in the refrigerator. Reheat until hot; add fresh toppings after reheating for better texture.

Black Beansmedium effortleftover-friendlybatch-cookprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

30 mins

Cook

40 mins

Total

70 mins

Serves

scaled from 6 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Black Bean & Vegetable Filling

1¼ cupscooked black beans

¾ cupdried black beans, soaked overnight and pressure cooked until tender1¼ cupsmixed vegetables, chopped into small pieces (zucchini, broccoli, and spinach all work well)¾ tbspoil1¼-2 tbsptaco seasoningto tasteSalt¼ cupfrozen corn (optional, if not using in cornbread)

Cornbread Topping

¾ cupcornmeal¼ cupall-purpose flour¾ tbspground flaxseed + 3 tbsp water (flax egg)¾ tspbaking powder¼ tspbaking soda¾ tbspapple cider vinegar½-¾ cupplant-based milk (oat milk works well)¾-1¼jalapeños, diced¼ cupfrozen cornto tasteSalt

Garnish

¾jalapeño, sliced into ringsfor servingAvocado

Instructions

01
Prepare the black beans. If using dried beans, soak them overnight and pressure cook until soft. If using canned beans, rinse and drain them well.
02
Chop your vegetables into small bite-sized pieces. Keep in mind that the casserole bakes quickly, so smaller pieces work best.
03
Heat oil in a pan. Add the vegetables and sauté until they begin to soften. Add the black beans, taco seasoning, and salt. Cook until the flavors combine and the vegetables are mostly cooked. Set aside.
04
Prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5-10 minutes until it thickens.
05
In a blender, combine the cornmeal, all-purpose flour, flax egg, baking powder, baking soda, apple cider vinegar, plant-based milk, diced jalapeños, frozen corn, and salt. Blend until combined into a thick cornbread batter. Add more milk if needed - the batter should be scoopable but not runny.
06
Grease a baking dish. Spread the black bean and vegetable mixture evenly across the bottom.
07
Spoon the cornbread batter over the top of the filling. Spread gently to cover as much of the surface as possible.
08
Arrange jalapeño rings on top.
09
Cover the dish with foil and bake at 375°F for about 30 minutes. Remove the foil during the last few minutes if you want a slightly more golden top.
10
Let the casserole rest for a few minutes before serving. Serve warm with avocado, salsa, cilantro, or your favorite toppings.

Worth knowing

This casserole is a great meal prep recipe because it combines a protein-rich bean filling with a comforting cornbread topping in one dish.
The vegetables can easily change based on what you have available. Zucchini, spinach, and broccoli are great because they cook quickly and blend well with the taco-seasoned beans.
The cornbread topping should be thick enough to scoop onto the filling but still spreadable. Avoid making it too thin, or it may sink into the bean mixture.
Covering the casserole while baking helps the cornbread cook evenly without drying out. Removing the foil at the end helps the top develop a slightly firmer texture.
The jalapeños add a nice kick, but you can adjust the amount based on your spice preference.
This tastes especially good served with creamy avocado, salsa, or a squeeze of lime to balance the flavors.

Day 2 plan

Store portions covered in the refrigerator. Reheat until hot; add fresh toppings after reheating for better texture.

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