# Components:
→ Taco Filling
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 medium zucchini, diced
07 - 2 teaspoons ground cumin
08 - 2 teaspoons chili powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1 cup frozen corn or 1 cup canned corn, drained
15 - 1 can (14.5 ounces) diced tomatoes with juices
16 - 1/2 cup vegetable broth
→ Cornbread-Style Topping
17 - 1 cup all-purpose flour
18 - 1 cup fine cornmeal
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon salt
21 - 2 tablespoons organic sugar
22 - 1 cup unsweetened plant-based milk (soy, almond, or oat)
23 - 1/4 cup neutral oil (canola or sunflower)
24 - 1 tablespoon apple cider vinegar
# Preparation Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - In a large skillet over medium heat, add olive oil. Sauté the diced onion for 3 minutes until softened. Add minced garlic, diced bell peppers, and diced zucchini, cooking for 5 additional minutes until vegetables begin to soften.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices become fragrant.
04 - Add the drained black beans, corn, canned diced tomatoes with juices, and vegetable broth to the skillet. Simmer for 5 to 7 minutes, stirring occasionally, until the mixture thickens slightly. Taste and adjust seasoning as needed.
05 - Pour the prepared taco filling evenly into the greased baking dish, distributing ingredients uniformly.
06 - In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and organic sugar until well combined.
07 - In a separate bowl or measuring cup, combine the unsweetened plant-based milk, neutral oil, and apple cider vinegar. Stir to combine.
08 - Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing to maintain a tender crumb structure.
09 - Spoon the cornbread batter evenly over the taco filling layer, using a spatula to gently spread and create an even surface.
10 - Bake for 28 to 32 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center emerges clean.
11 - Remove from oven and allow the casserole to rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, sliced avocado, or salsa.
