Vegetarian Tex-Mex Cornbread Stuffing

This healthy stuffing has plenty of flavor to please vegetarians and meat-eaters alike.

Serves: 10Prep: 10 minutesCook: 40 minutesTotal: 50 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, finely diced, about 1¼ cup
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced, about 2 cups
  • 1 teaspoon dried oregano, or 1 Tbsp. fresh oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground Chipotle pepper
  • 1/2 teaspoon salt
  • 1 can (15 oz.) black beans, rinsed and drained
  • 6 cornmeal muffins, cubed, about 4 cups
  • 1 cup vegetable broth
  • 3 ounces sharp cheddar cheese, shredded, about ¾ cup
  • 1/4 cup pumpkin seeds
  • 1/2 red onion, finely diced, about ½ cup

Directions

  • Preheat oven to 400°F. Spread olive oil in a large roasting pan, about 9”x13”. Add the red bell pepper, onion, garlic, sweet potato and spices. Roast vegetables about 15-20 minutes, until tender, stirring halfway through baking time.
  • Stir in the black beans, cornbread cubes, and vegetable broth and stir gently to mix evenly.
  • Top the stuffing with shredded cheese and sprinkle with pumpkin seeds. Bake for 35-40 minutes until stuffing is hot and cheese is melted. Refrigerate leftovers.

Recipe Information

Serves: 10

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, finely diced, about 1¼ cup
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced, about 2 cups
  • 1 teaspoon dried oregano, or 1 Tbsp. fresh oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground Chipotle pepper
  • 1/2 teaspoon salt
  • 1 can (15 oz.) black beans, rinsed and drained
  • 6 cornmeal muffins, cubed, about 4 cups
  • 1 cup vegetable broth
  • 3 ounces sharp cheddar cheese, shredded, about ¾ cup
  • 1/4 cup pumpkin seeds
  • 1/2 red onion, finely diced, about ½ cup

Directions

  • Preheat oven to 400°F. Spread olive oil in a large roasting pan, about 9”x13”. Add the red bell pepper, onion, garlic, sweet potato and spices. Roast vegetables about 15-20 minutes, until tender, stirring halfway through baking time.
  • Stir in the black beans, cornbread cubes, and vegetable broth and stir gently to mix evenly.
  • Top the stuffing with shredded cheese and sprinkle with pumpkin seeds. Bake for 35-40 minutes until stuffing is hot and cheese is melted. Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat9g
Saturated Fat3g
Cholesterol25mg
Sodium460mg
Total Carbohydrate27g
Dietary Fiber4g
Sugars2g
Protein7g