My husband and kids love beans and cornbread, and any variation of those two things is a welcome sight at the dinner table. I'm constantly looking for ways to mix things up so they get their favorite foods without having to make the same things over and over. I hope you enjoy my take on this old favorite.
Filling:
1 can black beans
1 can pinto beans
1 green bell pepper, diced
1 can hominy
1 can organic fire roasted tomatoes
1/2 tsp salt
1-2 tsp Red Dirt seasoning mix
Stir together in a bowl, and spread in the bottom of a 9x13 baking dish.
Jack Queso Sauce:
1/2 cup cashews
2 Tbsp sunflower seeds
2 Tbsp nutritional yeast
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp lemon juice
3/4 cup water
Blend on high until smooth and creamy. Pour evenly over top of filling mixture. Top with your favorite cornbread batter, or the Whole Grain Sweet Cornbread (http://www.reddirtveg.blogspot.com/2012/01/southern-specialty-stew-with-whole.html). Bake at 350 degrees F for 30 minutes or until top is golden brown. Serve with salsa, pico de gallo, or guacamole.
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