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Vegetarian Tex-Mex Cornbread Stuffing

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

Hands-on Time: 10 min. | Total Time: 50 min. | Serves: 10-12 | Difficulty: Easy

Ingredients:
  • 2 Tbsp. olive oil
  • 1 red bell pepper, finely diced, about 1¼ cup
  • ½ red onion, finely diced, about ½ cup
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced, about 2 cups
  • 1 tsp. dried oregano, or 1 Tbsp. fresh oregano
  • 1 tsp. ground coriander
  • ½-1 tsp. ground Chipotle pepper
  • ½ tsp. salt
  • 1 can (15 oz.) black beans, rinsed and drained
  • 6 cornmeal muffins, cubed, about 4 cups
  • 1 cup vegetable broth
  • 3 oz. sharp cheddar cheese, shredded, about ¾ cup
  • ¼ cup pumpkin seeds
Directions:
  1. 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.
  2. Stir in the black beans, cornbread cubes, and vegetable broth and stir gently to mix evenly.
  3. 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 Analysis:

Per serving: Calories 210, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 25mg (8% DV), Sodium 460mg (19% DV), Carbohydrates 27g (9% DV), Dietary Fiber 4g (16% DV), Sugars 2g, Protein 7g, Vitamin A 35%, Vitamin C 35%, Calcium 10%, Iron 10%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

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