Categories: dinner, vegan

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound sliced mushrooms
• 1 red bell pepper, seeded, diced
• 1 yellow bell pepper, seeded, diced
• 3 cloves garlic, minced
• 1 to 2 tablespoons chipotle in adobo sauce, minced
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, rinsed, drained
• 1/4 cup finely chopped cilantro
• 1 cup coarse-ground cornmeal
• 4 cups water
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 teaspoon smoked paprika
• 1 cup fresh or frozen (thawed) corn kernels

Directions

1. Preheat oven to 350 degrees F. and grease an 11×7-inch baking dish.

2. Heat oil in a large skillet over medium-high heat. Add onion, mushrooms, and peppers, and cook, stirring often, until vegetables are softened.

3. Stir in garlic, chipotle, tomatoes, and black beans and cook, stirring often, for 5 minutes.

4. Stir in cilantro and reduce heat to low and keep warm.

5. Meanwhile, in a large saucepan over high heat, bring cornmeal, water, and salt to a boil. Reduce heat to medium-low and whisk until thickened. Stir in pepper, paprika, and corn.

6. Transfer vegetable mixture to prepared baking dish, spreading it evenly. Spread cornmeal mixture over the top.

7. Bake for 30 minutes or until top is baked and set. Place on a wire rack to cool for 10 minutes then slice and serve.

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