Black Bean Sweet Potato Cornbread Pie
This recipe combines two of my favorite foods: sweet potato and black beans. It’s easy to make and great warmed up. I like to serve it with a spinach salad. I typically use Martha White® Gluten Free Yellow Gluten Free Cornbread mix since my husband, my son and my granddaughter have adult celiac disease.
Instructions
Preheat oven to 425 degrees. Cook onion and garlic in olive oil in a large skillet over medium heat. Add diced sweet potato in skillet. Cook until soft. Add jalapeno peppers, and black beans. Stir to mix and heat throughout. Add chili powder, cumin and salt to skillet. Prepare the cornbread mix according to box directions. Add cheddar cheese in cornbread mixture. Stir to mix. Pour vegetable mixture into a deep pie dish or 8 X 8 inch casserole dish. Pour cornbread mixture over top and smooth it out evenly. Bake for 25 minutes or until top of cornbread is golden brown. Optional: You can top with sour cream and/or avocado slices.
*Use gluten free cornbread to make the recipe gluten free.
Image from: https://www.meezkitchen.com/sweet-potato-tamale-pie/
Per Serving: 367 calories, 10 grams protein, 12 grams of fat, 55 grams of CHO, 7 grams of dietary fiber, 583 mg sodium.
Preparation Time: 30 minutes Cook Time: 25 minutes
Serves: 8
Ingredients
2 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced or 2 tablespoons garlic paste
1 medium sweet potato, peeled and diced
1 (15.5 oz) can black beans, drained and rinsed
1 ½ tablespoon diced jalapeno peppers in jar (drained)
1 10-ounce can red enchilada sauce
½ tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
1 package (6 oz) cornbread mix*
1 cup shredded cheddar cheese
Shopping List
olive oil
1 small onion
2 garlic cloves
1 medium sweet potato
1 (15.5 oz) can black beans
diced jalapeno peppers in jar
1 10-ounce can red enchilada sauce
chili powder
cumin
salt
1 package (6 oz) cornbread mix
shredded cheddar cheese
By Barbara Day, M.S., R.D. is a registered dietitian with a Master’s Degree in clinical nutrition. She is the Chief Blog Organizer for www.DayByDayLiving.net
Barbara worked as a research nutritionist with the military’s tri-service medical school & working as a performance nutrition consultant to Navy SEALS’ BUD/S Training Program and West Coast active Navy SEAL Teams. Barbara is the former nutrition performance consultant to the University of Louisville Athletic Department. She is the author of Fast Facts on Fast Food For Fast People and High Energy Eating Sports Nutrition Workbook for Active People used by the University of Louisville, University of Tennessee Lady Vols and the Tennessee football program, the LSU basketball program, the Buffalo Bills, the Cleveland Browns and by the United States Navy SEALs.
The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 50 years of experience in promoting healthy lifestyles to consumers. Barbara is a former runner who walks, a spinner, hiker a mother and grandmother to 13 grandchildren.
