Mexican Black Bean and corn bake

Mexican Black Bean And Corn Bake

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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
  • dash(es)
    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

How to Make Mexican Black Bean and corn bake


  1. Add Olive oil, or spray to pan and brown onions & turkey over medium heat, stirring frequently. Drain any fat in the pan.
  2. Stir 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.
  3. TOPPING: 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.
  4. Serve over shredded lettuce, or for a more healthy choice, use shredded cabbage. Pass the sour cream, and salsa to taste.

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