Jamaican Black Bean Coconut Cornbread Casserole

This is a healthy, high fiber meal that can be served as an entrée  or even a side. I like to top it with some shredded Monterey jack cheese and sour cream; cilantro and avocado works well too, just remember those things all add calories.

Jerk seasoning is easy to find in the spice section of your supermarket, or a specialty spice store. Use as much or as little as you like, the recipe is only a guide here.

Did you know: Beans are one of the most nutritious foods you can eat, and a great source of protein for vegetarians. While cooking them yourself instead of buying canned is a little more work; you’ll digest them better. Cooking also will give you a better texture and flavor, and less sodium. No matter which you choose, beans are a great addition to your diet.

Ingredients:

2 Tbsp. olive oil, plus more for greasing pa

2 15-oz. cans black beans, rinsed and drained

1 14.5-oz. can diced tomatoes with mild green chilies, juices included

1 1/2 cups frozen yellow corn, thawed

1/2 tsp. jerk seasoning, or more to taste

1/2 tsp. salt, divided

1/8 tsp. ground black pepper

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 Tbsp. sugar

1 1/4 tsp. baking powder

2/3 cup light coconut milk

Directions:

Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.

Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbsp. oil, and stir until just combined—do not over mix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.