Save to Pinterest There was a Tuesday night when my roommate stood in our kitchen looking genuinely disappointed at the leftovers situation, and I realized I had exactly one hour to turn black beans and cornmeal into something that would make her forget about ordering takeout. What emerged from the oven was this golden-topped casserole that somehow felt both comforting and exciting, like Tex-Mex decided to have a potluck with classic American comfort food. The cornbread crust was crispy on top but tender underneath, and the filling tasted like it had been simmering all day even though it hadn't. She came back for thirds, which honestly said everything I needed to know.
I made this for a potluck where I wasn't sure how it would be received, and by the time dinner ended, people were asking for the recipe and whether I could teach them how I got the cornbread so fluffy. Someone's kid asked for seconds before even trying the rest of the spread, which felt like a small victory. That moment sitting around the table watching people genuinely enjoy something I'd made taught me that feeding people well, regardless of dietary preference, is its own kind of magic.
Ingredients
- Olive oil: Just enough to get your aromatics softened without making the filling greasy, which would weigh down your topping.
- Yellow onion: The foundation of everything—diced medium so it softens evenly and disappears into the filling rather than announcing itself.
- Garlic: Two cloves minced fine so they distribute their perfume throughout without overpowering.
- Red and green bell peppers: These add sweetness and body to the filling; dice them the same size as your onions for consistent cooking.
- Zucchini: A sneaky way to add moisture and volume without heaviness; medium dice works best.
- Ground cumin: The soul of this dish's taco identity; never skip the toasting-in-the-spices step.
- Chili powder: This should be pure chili, not a blend, so you control the heat level entirely.
- Smoked paprika: The one spice that makes people ask what your secret ingredient is.
- Dried oregano: A pinch that ties everything toward Tex-Mex without screaming it.
- Black beans: Drained and rinsed thoroughly so you're not working with canned liquid that could thin your filling.
- Corn: Frozen works beautifully here and thaws as the filling simmers; canned works too if you drain it well.
- Diced tomatoes with juices: The liquid is your friend—don't drain it unless your filling looks soupy.
- Vegetable broth: Just enough to keep everything from drying out while it bakes.
- All-purpose flour: For the topping's structure and tender crumb.
- Fine cornmeal: The finer the grind, the more delicate your cornbread will be; polenta is too coarse for this.
- Baking powder: Make sure yours is fresh by checking the date; old baking powder won't rise properly.
- Plant-based milk: Any type works, though oat milk creates slightly richer cornbread than almond.
- Neutral oil: Canola or sunflower keeps the topping tender without adding flavor that would compete.
- Apple cider vinegar: The acid reacts with baking powder to create lift and keeps the cornbread from tasting flat.
Instructions
- Get your oven ready and prepare your vessel:
- Preheat to 400°F and lightly grease your 9x13-inch baking dish so the filling slides out cleanly later if you want. This temperature is hot enough to get your cornbread golden without burning it on the edges.
- Build your aromatic base:
- Heat olive oil in a large skillet over medium heat and let your diced onion soften for about three minutes, stirring occasionally so it doesn't catch. You'll know it's ready when it turns translucent and sweet-smelling, which is when you add your minced garlic, then both bell peppers and zucchini all at once.
- Toast your spice blend:
- After another five minutes of cooking the vegetables, when they've softened slightly, stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper all together. Cook for just one minute while stirring constantly—this blooms the spices and fills your kitchen with the most incredible aroma that honestly smells like promise.
- Build the filling body:
- Add your drained black beans, corn, canned tomatoes (with all their juice), and vegetable broth, then let everything simmer together for five to seven minutes, stirring occasionally. You're looking for the filling to thicken slightly and the flavors to marry; taste it and adjust salt or spices if needed because this is your moment to make it yours.
- Transfer to your baking dish:
- Pour the warm filling into your prepared dish and spread it evenly so the topping will bake uniformly on top. Don't worry if it looks a little loose—it'll settle as it bakes.
- Create your topping mixture:
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar until everything is evenly distributed with no flour streaks. In a separate bowl or measuring cup, combine your plant-based milk, neutral oil, and apple cider vinegar—let it sit for one minute so the milk starts to curdle slightly, which helps with structure.
- Combine wet and dry thoughtfully:
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined, which should take maybe ten to fifteen stirs. Overmixing develops gluten and makes cornbread tough, so stop as soon as you don't see dry flour anymore.
- Crown your casserole:
- Spoon the cornbread batter evenly over the bean filling, spreading it gently with a spatula until the filling is mostly covered. Don't stress about making it perfectly smooth; rustic is beautiful here.
- Bake until golden:
- Place in your preheated 400°F oven for twenty-eight to thirty-two minutes, until the cornbread top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The filling shouldn't bubble over aggressively, but a little bubbling at the edges is actually a good sign.
- Rest before serving:
- Let it sit for five minutes out of the oven so everything sets slightly and becomes easier to portion. Serve warm with cilantro, avocado, or salsa on top if you're feeling generous.
Save to Pinterest Last winter I made this on a cold Sunday afternoon while it was snowing, and my partner came home to this casserole bubbling in the oven, the kitchen steamed up and smelling like cumin and cornmeal, and just sat down at the table without taking their coat off. Sometimes food is just food, but sometimes it's the moment you needed without knowing you needed it.
When You Want to Level Up
The basic version is genuinely perfect, but there's room to play if you're feeling creative. I've added a minced jalapeño to the filling for heat that builds with each bite, and once I stirred vegan shredded cheese into the cornbread batter and it created these melty pockets throughout. You could also swap half the vegetable broth for a low-sodium black bean liquid if you're looking for deeper, earthier flavor, or add a can of black olives if you have them hanging around.
Storing and Reheating Your Leftovers
This casserole actually improves slightly after a day in the refrigerator as the flavors settle and deepen, and it reheats beautifully. Cover it loosely with foil and warm it in a 350°F oven for about fifteen minutes until heated through, or cover individual portions and microwave them for about a minute. It keeps perfectly fine for up to three days, though honestly it usually doesn't last that long in my house.
Adaptations and Variations
This recipe is forgiving in ways that make it genuinely fun to adapt based on what you have or what mood you're in. I've made it with pinto beans instead of black beans, used diced sweet potato in place of zucchini, and even tried adding smoked tempeh to the filling for extra protein and smokiness. The cornbread topping is equally flexible—add a bit of sugar if you prefer it sweeter, or reduce it if you want a more savory approach.
- For a gluten-free version, swap the all-purpose flour for a one-to-one gluten-free blend and everything works identically.
- You can make this up to the point of adding the cornbread topping, refrigerate it overnight, then add the topping and bake the next day with no time added to baking.
- If your kitchen runs cold or you live somewhere with high altitude, add an extra quarter teaspoon of baking powder for guaranteed rise.
Save to Pinterest This casserole has become the recipe I make when I want to prove something delicious doesn't require animal products or complexity. It's the kind of food that nourishes you and makes you feel taken care of all at once.
Common Recipe Questions
- → Can I make this gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend in the cornbread topping. The rest of the dish is naturally gluten-free.
- → Can I prepare this ahead of time?
Assemble the filling and topping separately up to 24 hours in advance. Store in the refrigerator, then pour the filling into the baking dish, top with cornbread batter, and bake when ready to serve.
- → What can I serve with this casserole?
Fresh toppings like avocado, cilantro, salsa, or vegan sour cream complement this dish beautifully. A simple green salad or roasted vegetables also make great sides.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through.
- → Can I add more protein?
You can mix in plant-based ground meat alternative with the filling, or add additional beans like pinto or kidney beans. Cashew cream or vegan cheese shreds also work well.
- → Is the cornbread topping spicy?
The cornbread itself is not spicy—it has a mild sweetness that balances the seasoned filling. The heat level comes from the taco filling spices, which you can adjust to taste.