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Ingredients
Filling
- 1 oz corn starch
- 1 oz water
- 16 oz yellow onions quartered
- 2 garlic cloves
- ¼ bunch cilantro leaves and tender stems
- 20 oz mixed bell peppers cut into pieces
- 14 ½ oz canned diced tomatoes drained
- 1 oz extra virgin olive oil
- 14 ½ oz canned sweet corn rinsed and drained
- 14 ½ oz canned black beans rinsed and drained
- 1 tsp salt to taste
- ¼ tsp ground black pepper to taste
- ¼ tsp ground cayenne pepper to taste
Cornbread Topping
- 5 oz cheddar cheese cubed
- 9 oz yellow cornmeal
- 2 tbsp all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 6 oz whole milk
- 2 large eggs
- 2 tbsp vegetable oil
- ½ tsp salt to taste
- Nutrition
- per 1 portion
- Calories
- 470 kcal / 1966 kJ
- Protein
- 16 g
- Fat
- 17 g
- Carbohydrates
- 66 g
- Fiber
- 10 g
- Saturated fat
- 6 g
- Sodium
- 834 mg