Recipe by Laura Knapp (veganmexicanfood.com)

• 1 tablespoon olive oil (or water)
  
  
• 1 medium onion, finely chopped
  
  
• 1 medium yellow, red, or green bell pepper, seeded and finely chopped
  
  
• 2 garlic cloves, minced
  
  
• 1 can (16-ounce) unsweetened tomato sauce
  
  
• 1/2 cup black beans
  
  
• 1 can (16-ounce) pinto beans or mixed beans, drained
  
  
• 1 can corn or 3/4-cup thawed frozen corn or 1 ear fresh corn (cut from the ear)
  
  
• 1 teaspoon chili powder
  
  
• 1 teaspoon ground cumin
  
  
• 1/2 teaspoon fine sea salt (for bean mixture)
  
  
• Pinch of cayenne pepper
  
  
• 3 cups water
  
  
• 1 cup yellow stone-ground cornmeal
  
  
• 1 tablespoon freshly squeezed lemon juice
  
  
• 1 teaspoon Dijon mustard
  
  
• 1/2 teaspoon fine sea salt (for cornmeal mixture)
  
  

Photo by Liqin Cao

1. Preheat the oven to 350 degrees.

2. Heat the olive oil (or water) in a large frying pan over medium-high heat.

3. Add the onion, bell pepper, and garlic and cook until softened, 5 to 7 minutes.

4. Remove from the heat and stir in the tomato sauce, black and pinto or mixed beans, corn, chili powder, cumin, salt and cayenne.

5. Pour mixture into an 8 X 8-inch glass baking dish.

6. Boil the water.

7. Add the cornmeal, lemon juice, mustard, and sea salt in a large saucepan, and stir until mixed.

8. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

9. Spread the cooked cornmeal over the bean mixture.

10. Bake for 30 minutes.

11. Cool for 10 minutes before serving.