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2 (15-ounce) cans black beans, drained
1 (10-ounce) can diced tomatoes with green chiles
2 teaspoons cumin
1 teaspoon dried cilantro
1 1/2 cups Horizon Organic Mexican shredded cheese, divided
Salt and freshly ground black pepper to taste
3/4 cup all-purpose flour
6 tablespoons cornmeal
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons Horizon Organic unsalted butter
6 tablespoons Horizon Organic sour cream
1/4 cup cold water
additional Horizon Organic sour cream, for garnish
Preheat the oven to 375 degrees and butter a 9 x 9-inch baking dish. In a mixing bowl, combine the black beans, tomatoes, cumin, cilantro and one cup of shredded cheese. Spread the mixture evenly in the prepared pan and sprinkle the remaining half cup of cheese over the top. Set aside. In a spacious bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Cut the butter into very small pieces and add them to the flour mixture. Use your fingers to work the butter into the flour with a pinching and tossing motion, until the mixture resembles coarse crumbs. In a small bowl, whisk together the sour cream and water. Add this liquid to the dough and fold gently only until combined. Do not overmix. Drop spoonfuls of dough over the top of the casserole to form a biscuit-style topping. Bake in the preheated oven for 45 minutes, until the topping is golden brown. Serve hot with a dollop of sour cream.
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