Juicy Mexican black bean filling with a warming kick, topped with fluffy cornmeal cobbler biscuits. Easy family dinner recipe that will keep bellies happy!
Ingredients
For the Biscuits
1 cup plain flour
¾ cup fine cornmeal
2 tsp baking powder
½ tsp salt
½ tsp chili flakes
½ cup vegan margarine/butter, cold
¾ cup non-dairy milk
For the Black Bean Filling
2 tbsp. olive oil
3 yellow onions, chopped
4 garlic cloves, finely chopped
1 large red chili, finely chopped
1½ cup cherry tomatoes
1 (400g) can chopped tomatoes
1 (400g) can black beans, drained
1 tbsp. cocoa powder
1 tbsp. coconut sugar/brown sugar
½ tsp cayenne pepper
½ tsp salt
1 tsp apple cider vinegar
Instructions
Preheat your oven to 350F/170C/Gas mark 4 and prepare a large casserole dish.
Start by heating olive oil in a large saucepan (med/high) and then adding the chopped onions. Let cook until translucent.
Add cocoa powder, sugar, cayenne pepper, salt, garlic and chili and continue to cook for another minute, stirring frequently. Add more oil here if anything begins to stick.
Now stir in the cherry tomatoes, black beans, chopped tomatoes and apple cider vinegar. Take off the heat.
Pour into the casserole dish and prepare your cornmeal biscuits.
Place the flour, cornmeal, baking powder, salt and chili flakes in a food processor and pulse to mix fully.
Next spoon the margarine into the processor bit by bit, again pulse to a crumbly texture.
Pour in the non dairy milk until just fully incorporated. Don't over mix. It will be a very wet dough. With an ice cream scoop, (or a dessert spoon) place the scoops on top of the black bean filling, leaving half an inch gap between the dough balls.
Transfer to the oven and cook for 30-35 minutes. The biscuits should be slightly browned.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/spicy-mexican-cornbread-cobbler/