Vegetarian Mexican Fajita Cornbread Casserole
Vegetarian Mexican Fajita Cornbread Casserole: this dish is super easy to make, high in protein, and perfect for your Tex Mex dinners!
Ingredients
- 4 oz Cheddar grated, optional
- 15 oz Black Beans canned, low sodium
- 15 oz Pinto Beans canned, low sodium
- 20 oz Rotel canned, of desired heat
- 8 oz corn prepped
- 1 tbsp Avocado Oil
FAJITA VEGGIES (of choice, here is what I used)
- 1 Onion medium
- 1 Green Bell Pepper
- 4 oz Mushrooms
- 1 Zucchini small
MEXICAN SEASONING
- 2 tsp Sea Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin ground
- 1 tsp Paprika ground
- 1 tsp Chili Powder
- ¼ tsp Cayenne Pepper
CORNBREAD
- 1 cup All-purpose Flour or gluten free flour
- 1 cup Yellow Cornflour
- ⅓ cup Honey
- 1 tsp Salt
- 4 tsp Baking Powder
- ⅓ cup Avocado Oil
- 2 Eggs large
- 1 ½ cup Milk
OPTIONAL TOPPINGS
Instructions
- Preheat the oven to 400° F.
- Grease a 13x9 inches casserole pan and set it aside.
- Heat a large pan over medium-highheat with some avocado oil.
- Cook the fajita veggies, putting in first those that take longer to cook.
- Toss in the cooked corn, beans, seasonings, and Rotel.
- Cook until everything is hot, and the seasonings are fragrant.
- Spoon the mixture into the casserole dish (or a lined baking dish), smoothing it into an even layer. It should reach about 2/3 of the casserole dish. If you have any extra, save for burritos or a Mexican scramble later!
- Mix the dry cornbread ingredients in a large mixing bowl.
- Create a well in the dry ingredients and pour in the wet ingredients.
- Mix until well combined, trying to remove any clumps.
- Carefully pour and smooth the cornbread batter over the veggie and bean mixture in the casserole dish.
- Sprinkle half the grated cheese over the casserole, and place in the oven.
- Cook 20 minutes, remove from the oven and add the remaining cheese.
- Place back in the oven and cook until a toothpick comes out of the center clean, and the top is golden. This took me about an additional 10 minutes. Then remove it from the oven.
- (Optional) Zig-zag some tomato enchilada sauce across the top.
- Cut into 8 slices. If desidered, serve with fresh cilantro and/or avocad. Enjoy!
Notes
Nutrition
Nutrition Facts
Vegetarian Mexican Fajita Cornbread Casserole
Amount per Serving
Calories
400
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
61
mg
20
%
Sodium
1873
mg
81
%
Potassium
724
mg
21
%
Carbohydrates
67
g
22
%
Fiber
12
g
50
%
Sugar
21
g
23
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!