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Vegan Taco Stuffed Cornbread Recipe

Just typing the title of this fun and creative Mexican recipe is making hungry, so I can’t wait for you to try it. I came up with the idea for this while I was on a savory pie recipe kick, and I wanted to do something with Mexican food vibes and I thought what could be better to use as a “crust” then cornbread?! So here we are, and the vegan taco stuffed cornbread came to be! You can sub out your favorite soyrizo or vegan carne asada for the Impossible Meat if you prefer that. I am so excited for you to see how good it is so let’s get going.

Serves: 12 | Difficulty Level: Easy/Medium | Time: 1 hour 15 minutes

Shopping List:

2 packages of cornbread mix, 2 packages of Impossible Meat or Beyond meat (20 ounces total), 1 12 ounce can diced tomatoes, 1 12 ounce can baked beans, corn based salsa, taco seasoning, bell peppers (frozen or fresh you will need 1 cup of chopped total), white onion, olive oil, enchilada sauce, dairy free milk, dairy free butter and faux egg

Ingredients/Measurements:

-2 packages of cornbread mix. Check the back to see what add ins (EI non-dairy milk) are needed and make sure you have those as well

-2 packages of Impossible or Beyond Meat

-1 12 ounce can of diced tomatoes

-2 tbsp of olive oil

-1 12 ounce can baked beans

-1 1/2 cup of fresh or frozen chopped bell peppers

-1/2 cup of chopped onion

-1 1/2 cup corn based salsa

-2/3 cup of enchilada sauce

-1 tbsp taco seasoning

Directions:

-Preheat the oven to 375 degrees. Grease a 12 x 8 casserole dish.

Prepare the cornbread mix according to the instructions. Use half of the batter and spread it along the bottom of the casserole dish. Save the other half for the top.

In a large frying pan, add the olive oil and onion. Heat over medium and stir and cook for 4 minutes. Add the Impossible Meat, enchilada sauce and taco seasoning and stir and cook for 7 minutes, letting it brown. Make sure you stir so that it doesn’t stick to the bottom of the pan.

Add the diced tomatoes, peppers (it is ok if they are still frozen), and baked beans to the “meat” mixture and continue to cook for 5 minutes.

Pour the taco stuffing meat mixture along the base of the cornbread and spread it evenly. Top that with a layer of the corn salsa, and then add the top layer of the corn bread.

Bake for 40 minutes. Cut and serve warm and enjoy! If this vegan taco stuffed cornbread is everything you hoped it would be please save the recipe and share with a friend.

Notes, Links and Info:

My absolute favorite cornbread mix to use is the Trader Joe’s brand. It is so easy to make and really tasty, and when I am making it without a savory stuffing I use the blueberry lavender almond milk they have in the plant based milk section. Here is a fun recipe they have on their site using the cornbread mix:

https://www.traderjoes.com/recipes/appetizers-sides/blueberry-corn-cake

Also, you can check out some more of my Mexican inspired dishes that have been so much fun to get creative with.

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