Mexican Black Bean And Corn Bake Recipe

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Mexican Black Bean and corn bake

Diana Perry


I went to the market on Cinco de Mayo, and just cruised the Latin aisle til this whole thing came to me. It is a take off on another bake I make with that cornbread topping. We love Bush's Cocina Latina Frijoles, and the black beans are a special favorite. This would be good with some chopped sweet, or hot peppers to taste, but I didn't think of that until I got home without any!
And I didn't take any pictures, since I had no idea how we would love this. NEXT time!!

★★★★★ 1 vote
15 Min
30 Min


1 Tbsp
olive oil ( olive oil spray)
1-1/4 lb
ground lean turkey
1 medium
onion, diced
1 can(s)
diced tomatoes with chillies
2 can(s)
bush's cochina latina frijoles, negros macacados (black bean flavor)
1 can(s)
diced chillies
2 c
frozen corn
tobasco (to taste, or omit)


1 box
cornbread mix
1/2 c
skim milk
1/3 c
egg substitute
2 c
reduced fat mexican blend cheese, shredded
no fat sour cream
shredded lettuce or cabbage
1 bottle
thick & chunky salsa


1Add Olive oil, or spray to pan and brown onions & turkey over medium heat, stirring frequently. Drain any fat in the pan.
2Stir in the diced tomatoes, and stir well; add the Bush's Cochina Latina Frijoles negros macacados, and stir well. Add the can of diced chillies. Add tobasco; taste to see if you need any sea salt or black pepper. Pour into lightly greased 13X9" baking dish.
3TOPPING: Combine the cornbread mix, milk and egg well.
Pour over top of meat & bean mixture spreading as evenly as possible.
Bake about 15-20 minutes. Sprinkle cheese over top, and return to oven to melt the cheese.
4Serve over shredded lettuce, or for a more healthy choice, use shredded cabbage. Pass the sour cream, and salsa to taste.

About this Recipe