A hearty and flavorful vegan casserole with a Tex-Mex twist, perfect for gatherings or a cozy dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect cornbread topping.
In a large saucepan, sauté the chopped onion in a splash of water until translucent.
Adding a pinch of salt helps the onion release its moisture faster.
Add the diced carrots and bell pepper to the saucepan and cook for another 5 minutes.
Stir occasionally to prevent sticking.
Stir in the chopped tomatoes, cumin, kidney beans, great northern beans, refried beans, tomato paste, oregano, and salt. Mix well and let simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Pour the filling into a greased 9x13-inch baking dish.
Spread the filling evenly for a uniform base.
In a mixing bowl, combine the cornmeal, flour, baking powder, almond milk, and apple cider vinegar. Mix until smooth.
Avoid overmixing to keep the cornbread light and fluffy.
Spread the cornbread batter evenly over the filling in the baking dish.
Use a spatula to smooth out the batter for an even layer.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
Insert a toothpick into the cornbread; if it comes out clean, it's done.
Let the casserole cool for a few minutes before serving.
Garnish with fresh cilantro or a dollop of vegan sour cream for extra flavor.
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