This Vegan Frito Chili Cornbread Slab Pie is a delicious twist on the classic dish, featuring a savory bean chili layer topped with a golden cornbread crust and crunchy Fritos.
Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup almond milk. 1/4 cup vegetable oil. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces diced tomatoes, drained. 1 cup corn kernels. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 cup crushed Fritos corn chips.
Instructions: Warm the oven up to 375F 190C and grease a 9x13-inch baking dish. Mix cornmeal, flour, sugar, baking powder, and salt together in a bowl. The dry ingredients should be mixed with almond milk and vegetable oil until everything is well mixed. Spread the cornbread batter out evenly in the baking dish that has been prepared. Add the corn kernels, chili powder, cumin, paprika, garlic powder, salt, and pepper to another bowl. Mix the black beans and tomatoes into the other bowl. Cover the cornbread batter with the bean mix. Spread the crushed Fritos out evenly on top of the beans. The cornbread should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and cooked all the way through. Take it out of the oven and let it cool down a bit before cutting it up and serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
YOUNG ISRAEL ORTHODOX SYNAGOGUES