Ingredients
Nonstick cooking spray
2 tablespoons olive oil
1 12-oz. package vegetarian meat crumbles, thawed
1 onion, chopped
1 green bell pepper, diced
2-4 garlic cloves, minced
2 teaspoons ground cumin
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from canned chipotle in adobo
1 cup grated cheddar or Monterey Jack cheese
1/2 cup cilantro, chopped
1 8.5-oz. package cornbread mix
1 egg
1/3 cup milk
Preheat oven to 400 degrees F.
Spray a 9x13-inch baking dish with cooking spray and set aside.
Heat olive oil in a large pan over medium heat. Add onion, green pepper and garlic. Cook for 3-4 minutes.
Add meat crumbles and cook for another 2-3 minutes. Sprinkle with cumin.
Add beans, tomatoes, chiles and adobo sauce and bring to a boil over high heat.
Reduce heat to medium and simmer for a few minutes until heated through.
Turn off heat and stir in cheese and cilantro.
Spread mixture in baking dish.
Mix cornbread mix as directed and spread over meat mixture.
Bake for 20-25 minutes.
Let stand for a few minutes.
Cut into squares and serve.
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