Mexican Cornbread Pot Pie

Mexican Cornbread Pot Pie

Hearty and delicious, this Mexican Cornbread Pot Pie makes for a wholesome family dinner with tons of flavor!

Ingredients

  • 1 tablespoon coconut oil
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • 15 ounce can black beans (with liquid)
  • ½ cup roasted corn kernels (I used frozen, then thawed)
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • ¼ teaspoon ground chipotle powder
  • ¼ teaspoon smoked paprika
  • Pinch cayenne pepper
  • ¾ teaspoon sea salt, or to taste
  • 1 cup chopped and packed kale, without stems
  • 3 tablespoons hot water
  • 1 tablespoon ground flaxseed
  • ½ cup cornmeal
  • ½ cup gluten-free all-purpose flour
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • Pinch of cayenne pepper
  • ½ cup non-dairy milk
  • ½ cup corn kernels (fresh or frozen and thawed works here)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons agave nectar
  • 1 tablespoon chopped green onions
  • ¼ cup vegan sour cream
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped green onions
Read the whole recipe on Vegan Yack Attack