Southwestern Bake

When the weather starts to cool down, nothing tastes better than comfort food. Unfortunately, comfort food generally isn't healthy, unless, of course, we make it from healthy whole foods. My southwestern bake is a casserole loaded with whole-foods and topped with my Vegan Oil-Free Cornbread Recipe. In fact, this southwestern bake recipe screams comfort food! 

Even though southwestern bake looks deliciously sinful at first glance, it's actually more like heaven in a bowl. 

WHAT'S IN THIS COMFORT FOOD BOWL OF SOUTHWESTERN BAKE?

Let's begin with what goes in the southwestern bake base before I top it with my Vegan Oil-Free Cornbread Recipe.

INGREDIENTS

• Whole Grain Elbow Macaroni
• White Onion
• Garlic
• Diced Tomatoes
• Pinto Beans (or beans of choice)
• Salt
• Chili Powder
• Cumin
• Pepper
• Jalapeños
• Cooked Brown Lentils

Next, make the Vegan Oil-Free Cornbread Recipe and set it aside. 

Once I cook the base covered 10 minutes at 375 degrees, I then gently pour and spread the Vegan Oil-Free Cornbread Recipe over the top of the southwestern casserole.

Just be sure to be careful; the goal isn't to mix the two but to spread the cornbread over the top of the noodles. 

Next, I bake uncovered for 20-25 minutes until the cornbread is golden brown. Although I love the cornbread topping, the southwestern bake is great with or without it. 

As soon as the casserole is removed from the oven, allow it to sit for a few minutes before serving in bowls. Since my family likes southwestern bake a little spicy, I serve extra jalapenos on the side and always take out their favorite hot sauce, Cholula. 

HEALTHY MEXICAN RECIPES YOUR FAMILY WILL LOVE ARE HERE:

• Enchilada Pasta
• Vegan Enchiladas
• The Best Ultimate Vegan Lentil Black Bean Burrito Ever
• Veggie and Pinto Bean Quesadilla
• Tater Tot Nachos
• Vegan Guilt-Free Potato Nachos; A Game Day Treat!
• Walnut Meat Tacos
• Tofu Tacos
• Vegan Lentil Tacos
• Tempeh Tacos
• Skinny Inside Out Burrito
• Vegan Chili Mac
• Lentil Chili Recipe

Yield: 8 servings

Southwestern Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Southwestern bake is a comforting casserole with lentils, vegetables, and noodles in a slightly spicy sauce, topped with oil-free cornbread topping. One bite is all it takes of this savory and sweet recipe to fall in love.

Print

Ingredients

• 8 ounces elbow macaroni, cooked half the recommended package instructions
• 1 large white onion, diced
• 2 cloves garlic, minced
• 2 15 ounce cans diced tomatoes
• 1 15 ounce can pinto beans (or beans of choice)
• 1 4 ounce can green chilies
• 2 1/2 cups cooked brown lentils (I used Trader Joes steamed lentils)
• 2 jalapeños, seeded and diced
• 1 package vegan taco seasoning 

Oil-Free Cornbread Recipe (optional)

• Make one recipe oil-free cornbread

Instructions

1. Pre-heat oven to 375 degrees
2. Prepare the oil-free cornbread recipe and set it aside.
3. Cook macaroni half the time recommended drain and set aside.
4. In a large skillet, saute onions and garlic until onions are translucent.
5. Add cooked lentils, diced tomatoes, pinto beans, green chilies, jalapenos, taco seasoning, and green chilies.
6. Stir together until combined and then heat through.
7. Stir in half-cooked noodles
8. Pour into a 9X13 in a casserole dish (I used a glass Pyrex dish)
9. Cover the casserole dish and cook for 15 minutes.
10. Remove from the oven and carefully pour the oil-free cornbread batter over the top of the casserole dish over the top.
11. Using a butter or cake knife, carefully spread the cornbread batter over the top without stirring it into the noodle mixture.
12. Place back in the oven for 20-25 minutes until the cornbread is brown on top.
13. Remove from the oven and allow a few minutes to set up before servings.
14. Spoon noodles topped with cornbread into individual bowls.
15. Serve with hot sauce and extra jalapenos for the spicy lovers in your family.

Notes

If you are skipping the cornbread topping, cook at 375 covered for 30 minutes and uncovered for an additional 10 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Barilla Whole Grain Pasta, Elbows, 16 Ounce ( Package of 6- 1lb boxes)
• 
  Eden Organic Pinto Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
• 
  Neat, Whole Food Plant-Based Vegan Mexican Mix, 5.5 oz
• 
  365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz
• 
  Muir Glen, Organic Diced Tomatoes, 28 oz (Pack of 12)
• 
  Barilla Gluten Free Pasta, Elbows, 12 Ounce (Pack of 8)

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 229Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 328mgCarbohydrates 40gFiber 11gSugar 6gProtein 11g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me