# What You’ll Need:
→ Taco Filling
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 medium zucchini, diced
07 - 2 teaspoons ground cumin
08 - 2 teaspoons chili powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1 (15 oz) can black beans, drained and rinsed
14 - 1 cup frozen or canned corn, drained if using canned
15 - 1 (14.5 oz) can diced tomatoes with juices
16 - 1/2 cup vegetable broth
→ Cornbread-Style Topping
17 - 1 cup all-purpose flour
18 - 1 cup fine cornmeal
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon salt
21 - 2 tablespoons organic sugar
22 - 1 cup unsweetened plant-based milk (soy, almond, or oat)
23 - 1/4 cup neutral oil (canola or sunflower)
24 - 1 tablespoon apple cider vinegar
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish. In a large skillet over medium heat, warm olive oil and sauté diced onion for 3 minutes until softened.
02 - Add minced garlic, diced bell peppers, and diced zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
04 - Add drained black beans, corn, diced tomatoes with juices, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until the mixture slightly thickens. Adjust seasoning to taste.
05 - Pour the seasoned taco filling evenly into the prepared baking dish.
06 - In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and sugar until well combined.
07 - In a separate bowl or measuring cup, combine plant-based milk, neutral oil, and apple cider vinegar.
08 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix to preserve the light, fluffy texture.
09 - Spoon the cornbread batter evenly over the taco filling and spread gently to cover the entire surface.
10 - Bake for 28-32 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
11 - Remove from oven and let rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, avocado slices, or salsa.
