Wednesday, January 12, 2011

RECIPE: Spicy Black Bean Bake

My older son *loves* black beans so I'm always looking for new ways to use them. I came up with this dish one night when I wanted something meatless, quick, and filling. Both my boys loved it, so it's definitely going in our regular menu rotation (I would have a photo, but the midnight snackers ate the leftovers I was saving to photograph during daylight!)

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ cups salsa
3 cups black beans
1 ½ tsp chili powder
1 tsp cumin
½ tsp each salt and pepper
juice of 1 lime
1 ½ cups grated cheddar cheese

cornbread batter for topping (recipe below)

In a large frying pan, sauté the onion and garlic in oil until tender. Add the salsa, black beans, chili powder, cumin, salt pepper and lime juice. Simmer over medium heat for a few minutes to allow flavours to blend.

While bean mixture is simmering, prepare the cornbread batter.

Pour the bean mixture into a greased 11x7" lasagna pan. 

Sprinkle with grated cheese, then pour cornbread batter over top and spread evenly.

Bake at 375°F for 25 minutes or until topping is golden brown and springs back when lightly touched.

Serves 6.

Cornbread Batter:
1 cup flour
1 cup cornmeal
⅓ cup sugar
2 eggs
1 tbsp baking powder
½ tsp salt
1 cup milk
¼ cup vegetable oil

In bowl, combine dry ingredients.  In small bowl, combine remaining ingredients and beat well. Stir into dry ingredients just until moistened. 

I shared this recipe at  Tasty Tuesday, Full Plate Thursday, Fat Camp Friday, the GCC Recipe Swap and Friday Favorites.


  1. Your Spicy Black Bean Bake looks so good, I am putting some on my plate here at Full Plate Thursday. Thank you so much for coming today and please come back!

  2. This sounds wonderful simple, looks like a keeper.


  3. Hi! I am trying to cut our food budget by eating lots of eggs and beans. This recipe is perfect for that. Thanks for sharing!

  4. What a delicious sounding vegetarian dish.


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