As I try to limit my intake of meat, I am always thrilled to be able to come up with a recipe that meets my "meat tooth". This is so quick and easy for a week night supper.

Ingredients

6 serv.

black beans↗1 can
undrained
garbanzo beans↗1 can
drained (chickpeas)
whole kernel corn↗1 can
drained
red kidney beans↗1 can
drained, saving liquid
frozen vegetarian ground beef↗12 ounces
pre-cooked, defrosted
green taco sauce1⁄2 cup
(or your preference)
shredded sharp cheddar cheese↗2 cups
(your choice,I use cheddar)
chopped fresh cilantro1⁄2 cup
(optional) or 1/2 cup fresh parsley (optional)
green onion, both white and green, large chop↗3⁄4 cup
allspice1⁄4 teaspoon
red chili powder↗1 tablespoon
ground cumin↗1⁄4 teaspoon
red pepper flakes↗1⁄8 teaspoon
to taste
cornbread mix1 package
(or make your own)
egg whites↗2

Step-by-step instructions

1
Combine all ingredients except cilantro and cornbread.
2
If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
3
Stir into mixture.
4
Spray a 2 1/2 to 3 quart baking dish.
5
Pour mixture in and smooth out.
6
Make cornbread as directed on package.
7
(Use the egg whites in place of whole egg).
8
Add cilantro into cornbread mix.
9
Top casserole with mixture,sealing to edges.
10
Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App