On the Menu: Vegan Mexican Casserole

This is a favourite in our house and a favourite among our omnivorous friends and family! It's incredibly easy to make and contains no dairy, egg or wheat. Enjoy!

Vegan Mexican Casserole
Makes 8 servings

1 tbsp olive oil
1 white onion, thinly sliced in half moons
1 green bell pepper, chopped
1 cup frozen corn kernels
1 cup cooked brown rice
1 14.5 oz can diced tomatoes, undrained
2 15.5oz cans black beans, rinsed and drained
1 cup mild salsa
4 cloves garlic, minced
1 cup cornmeal
1 cup rice flour (can use 1 cup wheat flour if you want)
4 tbsp sugar
2 tbsp baking powder
1/2 tsp salt
1 cup rice or soy milk
1/3 cup canola oil

Preheat oven to 450. Heat olive oil in a skillet with a lid over medium heat. Saute onion for 7 minutes, covered, stirring halfway through. Set aside. Meanwhile, in a large mixing bowl, combine green pepper, corn, rice, tomatoes, beans, salsa and garlic. Stir together well. Coat a 13x9 baking dish with cooking spray and spread bean mixture evenly over bottom of baking dish. To make the cornbread topping, stir together cornmeal, flour, sugar, baking powder and salt in a medium mixing bowl. Mix together oil and milk and gradually stir into dry mixture. Spread cornbread mixture evenly over bean mixture in baking dish and top with caramelized onions. Bake for 30-35 minutes or until knife inserted in centre of cornbread comes out clean.