14½ oz diced fire roasted tomatoes with green chilies
1 cup corn
1 15 oz. can black beans
¼ cup cilantro
1 tablespoon honey
2 cups cornbread mix
2 tablespoons avocado oil
1¼ cups water
Preheat the oven to 375 degrees.
Heat the avocado oil in a large skillet until hot. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and sauté until fragrant, about another minute. Add in the sweet potato and 1/2 cup water and bring to a simmer. Simmer until the sweet potatoes are tender and the water has evaporated, about 10-12 minutes. If the water is evaporated and the potatoes need more cooking, feel free to add in another 1/3 cup water and simmer.
While the sweet potatoes are cooking, whisk together all of the topping ingredients and set aside.
Once the sweet potatoes are tender, add in the tomato paste, fire roasted tomatoes, corn, and black beans. Cook, stirring occasionally, until all the ingredients are warmed through, about 10 minutes. Remove from the heat and add in the cilantro and honey.
Pour the mixture into a 9x9 baking dish and spread it out evenly. Next, top with the cornbread mixture, making sure to spread this out evenly as well. Bake for 30 minutes or until the topping is cooked thorough and the filling is warm and bubbly. Let the pie rest and cool for 10 minutes before serving. Then dig in.
View the recipe instructions at Catching Seeds
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