Baked Corn Casserole

This Vegan Mexican Baked Corn Casserole is a delightful blend of sweet corn, spices, and creamy plant-based ingredients, perfect for a comforting meal. Baked to perfection, it serves as a hearty side dish or a satisfying main course for any occasion.

Ingredients

• Sweet corn (fresh or frozen) - 300g
• Black beans (canned, rinsed and drained) - 200g
• Red bell pepper (diced) - 1 medium
• Green onion (sliced) - 2 stalks
• Coconut milk (canned) - 150ml
• Nutritional yeast - 2 tablespoons
• Cornmeal - 50g
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro (chopped) - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine sweet corn, black beans, diced red bell pepper, and sliced green onion.
3. In another bowl, whisk together coconut milk, nutritional yeast, cornmeal, cumin, paprika, salt, and black pepper until smooth.
4. Pour the wet mixture into the bowl with the corn and beans, and stir until well combined.
5. Grease a small baking dish with olive oil and pour the mixture into the dish, spreading it evenly.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and slightly firm.
7. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.
8. Serve warm and enjoy!

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which promotes digestive health.
• High in plant-based protein, making it a filling meal.

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