Vegetarian Black Bean Mexican Cornbread Casserole

This is a recipe I heard on NPR one weekend while driving in the car. I love this recipe because you could make it vegetarian or add seasoned beef, chicken, or turkey if you wanted. Either way, it's very filling and very yummy!

1 large yellow onion, diced (but not too small)
3 multi-colored bell peppers, diced (but not too small)
2 Tbs. butter (I use Promise)
1 can black beans (drained & rinsed)
1 can corn (drained)
1 (16 oz.) jar salsa
1/2 packet of taco seasoning
1 package 2% Mexican blend shredded cheese
1 packet cornbread mix (Martha White)
1 egg (for cornbread mix)
1/2 cup milk (for cornbread mix)

In a small bowl, prepare the cornbread mixture according to packet directions and set aside.

Sautee onions and peppers in butter until tender (~7-10 minutes). Add in corn, beans, salsa, and taco seasoning. Mix and continue to sautee for ~2 minutes until heated through.

Pour mixture into a casserole dish that has been sprayed with non-stick cooking spray. Even it out with a spoon, then put a healthy layer of cheese on top. Gently pour the cornbread mixture on top of the cheese and gently spread over until casserole is completely covered.

Bake at 375 for 25-30 minutes or until the cornbread is golden brown and a toothpick comes out clean.

This dish could be the main dish or a side dish. It could be vegetarian or meaty. You could add different vegetables if you want. That's what I just love about this dish! You can make it your own!

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