Vegetarian Blog for the Lazy

• 1 Can of whole kernel corn, drained
• 1 Can of red kidney beans, only 1/2 drained
• 1 Can of pinto beans (or black beans), drained
• 2 Cups of shredded sharp chedder
• 1/2 Cup of green onions, sliced (about 2-3 stalks)
• 1 tbsp chili powder
• 1/4 tsp of ground cumin
• 1 package (8 1/2 oz. of cornbread mix)
• butter for greasing the pan
• Any toppings you like, such as cilantro, hot sauce, avocado or tortilla chips

In a large bowl, stir together all ingredients except the cornbread. Pour into a greased 2 quart baking pan or casserole dish. Make corn bread according to the directions, and pour on top – spreading evenly.

Bake at 350 degrees for 35-40 minutes or until cornbread is firm and golden brown.

• Flour Tortillas
• 1T  vegetable oil
• 1/2 cup Onion, chopped
• 1 clove garlic
• 3T chunky peanut butter
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 3 cups yams, cooked
• 1 cup black beans, cooked and drained

toppings:

• salsa
• light sour cream
• 4 stalks of green onion, chopped
• a small bunch of cilantro, chopped
• crushed & salted peanuts (for texture)

Heat oil in a skillet over medium heat, add garlic an onion until tender and translucent.

Stir in peanut butter, yams and black beans, mashing. Add spices and mix. Cook until all ingredients are cooked well, while stirring to prevent burn.

Serve in warmed tortillas and topped with salsa, lots of sour cream, green onions, crushed peanuts and lots of chopped cilantro.

This can easily be made vegan, as it was in the orginal recipe by Ryan Splint in the vegan cookbook, “Hot Damn and Hell Yeah“. Also this can be made into a patty, panko breaded & lightly fried and served as such.