Taco Cornbread Pie

26 Feb

Have you ever thought to yourself, “I could really go for some pie as dinner tonight” and then proceeded to slice away at the apple pie that mysteriously appeared in your fridge?

Taco Cornbread Pie

No? Hmm, we need to get you some mysteriously appearing pie.

Taco Cornbread Pie

But until then, why not eat pie that’s MADE to be a dinner?! That’s right, this “pie” has a crust of delicious, spicy, crunchy cornbread, and a “filling” of a vegetarian taco goodness, topped of course with melty cheese, fresh avocado and plain Greek yogurt.

Taco Cornbread Pie

It’s a taco. But it’s cornbread. But it’s PIE. I know you want it. And, of course, it’s super healthy – packed with protein, fiber, good fats, and lots of spicy flavor. The whole family can be happy about this one!

Taco Cornbread Pie

Taco Cornbread Pie, adapted from Lauren Kelly Nutrition

Seves 8

  • Cornbread:
  • 1 C cornmeal
  • 1 C whole wheat flour
  • 1⁄4 C  sugar
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp red chili flakes
  • 1 C plain nonfat Greek yogurt + 1/4 milk, stirred together
  • 2 eggs, beaten
  • 2 tbsp melted coconut oil
  • Topping:
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 small zucchini, chopped
  • 1 bell pepper, diced
  • 30 oz (2 small cans) black beans, rinsed and drained
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp red chili flakes
  • 1/4 C reduced fat mexican blend cheese (or cheddar cheese)
  • sliced avocado (optional)
  • plain nonfat Greek yogurt (optional)

Preheat oven to 400. Grease a glass 9×13″ pan.

Combine dry cornbread ingredients and mix well. Stir in the yogurt-milk mixture, eggs and melted oil. Once combined, spread into bottom of prepared glass pan. Bake at 400 for 2o minutes.

In the meantime, saute onion, zucchini and bell pepper in the olive oil in a large pan. Cook until fragrant, about 7-10 minutes. Stir in the black beans, cumin, chili powder and chili flakes. Cook another 5 minutes.

Once the cornbread is baked, remove from the oven. Spread the vegetable mixture evenly on top. Bake for another 10 minutes.

Remove from oven again and sprinkle on the cheese. Bake 3-5 minutes, until cheese is melty.

Taco Cornbread Pie

Let cool for a few minutes before cutting into 8 pieces. Garnish with Greek yogurt and/or avocado. Eat, and enjoy your healthy, protein-packed, tasty dish!

Taco Cornbread Pie

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One Response to “Taco Cornbread Pie”

Trackbacks/Pingbacks

  1. Roasted Red Pepper and Vegetable Stock Cornbread {vegan, gluten free} | Eat, Drink, Be Healthy! - January 16, 2016

    […] no secret that I love cornbread. Whether it’s crumbly and dry, sweet and moist, made with corn kernels, or shaped like […]

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