Vegan Taco Pot Pie with Cornbread (Print Version)

A hearty Tex-Mex casserole with spiced black bean filling and fluffy cornbread topping. Easy weeknight comfort food.

# What You'll Need:

→ Taco Filling

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 medium zucchini, diced
07 - 2 teaspoons ground cumin
08 - 2 teaspoons chili powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 (15 oz) can black beans, drained and rinsed
14 - 1 cup frozen corn, drained if using canned
15 - 1 (14.5 oz) can diced tomatoes with juices
16 - 1/2 cup vegetable broth

→ Cornbread-Style Topping

17 - 1 cup all-purpose flour
18 - 1 cup fine cornmeal
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon salt
21 - 2 tablespoons organic sugar
22 - 1 cup unsweetened plant-based milk (soy, almond, or oat)
23 - 1/4 cup neutral oil (canola or sunflower)
24 - 1 tablespoon apple cider vinegar

# Steps to Follow:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes until softened. Add minced garlic, red bell pepper, green bell pepper, and zucchini, cooking for 5 additional minutes until vegetables begin to soften.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until spices release their aromas.
04 - Add drained black beans, corn, canned diced tomatoes with their juices, and vegetable broth to the skillet. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Adjust seasonings to taste.
05 - Pour the taco filling evenly into the prepared baking dish, distributing vegetables and beans uniformly.
06 - In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and organic sugar until combined.
07 - In a separate bowl or measuring cup, whisk together plant-based milk, neutral oil, and apple cider vinegar.
08 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should have a slightly lumpy consistency.
09 - Spoon cornbread batter evenly over the taco filling, spreading gently with a spatula to create an even layer without pressing down.
10 - Bake for 28-32 minutes until the cornbread topping turns golden brown and a toothpick inserted in the center comes out clean.
11 - Remove from oven and allow to rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, sliced avocado, or salsa.

# Additional Tips::

01 -
  • It's a one-dish dinner that somehow feels fancy enough for company but easy enough for a tired Thursday night.
  • The contrast between the spiced bean filling and the slightly sweet cornbread topping is genuinely addictive.
  • This recipe quietly proves that vegan comfort food doesn't need to apologize for existing.
02 -
  • Don't overmix the cornbread batter—I learned this the hard way when I ended up with dense, tough cornbread that tasted like a hockey puck, and now I count my stirs religiously.
  • The apple cider vinegar actually matters here because it's not just about flavor; it reacts with baking powder to create the lift that makes cornbread fluffy instead of heavy.
03 -
  • Room-temperature ingredients mix more smoothly together, so if you think ahead, let your plant-based milk sit out for thirty minutes before making your topping.
  • The real secret to fluffy cornbread is not opening the oven door while it bakes—I know the temptation is real, but trust the process and check only after twenty-five minutes.
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