Pueblo Corn Casserole

Forget boring casseroles—this spicy and complex dish awakens the taste buds and fulfills any hearty hunger.

Serves 6 to 8

What You Need for the Casserole:

  • 1 tablespoon olive oil 
  • 1 large onion, chopped 
  • 2 cloves garlic, minced 
  • 1 medium green or red bell pepper, diced 
  • 1-1/2 cups cooked fresh or thawed frozen corn kernels 
  • 2-1/4 cups canned or cooked pinto beans 
  • 2 cups chopped ripe tomatoes, or one 16-ounce can diced tomatoes, lightly drained 
  • 2 teaspoons chili powder, or to taste 
  • 1 teaspoon dried oregano 
  • l/2 teaspoon ground cumin 
  • Salt to taste

What You Need for the Cornmeal Topping:

  • 1-l/4 cups cornmeal 
  • 1 tablespoon non-hydrogenated vegan margarine
  • 1/2 teaspoon salt

What You Do:

  1. Heat the oil in a large skillet. Add the onion and sauté until it is translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
  2. Combine the cornmeal with 2 cups of water in a deep saucepan. Bring to a simmer, whisking frequently to avoid lumps. Slowly whisk in 3 additional cups of water. Add the salt and cook over low heat, covered, whisking occasionally, for 15 to 20 minutes. Stir in the margarine and remove from heat.
  3. Preheat the oven to 375 degrees. Oil a shallow, 2-quart round or rectangular baking dish. and pour in the skillet mixture. Top with the cooked cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden and begins to get crusty. Let stand for 10 minutes, then scoop out sections to serve.

Click here for more delicious recipes:
Shepherd's Pie
Mexican Tortilla Bake
Enlightened Broccoli Quiche

 Comments

More Recipes

Grilled S’mores with Strawberries and Bananas

Nothing says summer quite like vegan s’mores around the campfire.
Read More »

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Seasonal Berry Cobbler

This stunning, summer treat is the perfect dessert for Fourth of July cookouts and picnics, and pairs perfectly with a dollop of Vanilla Bean Whipped Crème.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »