Casserole De Santa Fe

Casserole de Santa Fe is the kind of New Mexico-inspired vegetarian bake that solves the dinner question with one casserole dish. The cornbread batter and the filling go in alternating layers, baking together so the cornbread soaks up the tomato and bean flavors as it cooks.

The spiced cornmeal batter is what carries this dish. Cumin and chili powder are mixed directly into the dry ingredients, infusing the cornbread itself with Southwestern warmth rather than relying on the filling alone.

Green chilies and milk-egg liquid get combined separately, then sauteed onions in oil join before the wet hits the dry. This gives the batter a more complex base than dry-ingredient-only cornbread.

Layer half the batter into the dish, then pile on cooked pinto beans, tomato sauce, and grated cheese before topping with the remaining batter and another layer of beans, sauce, and cheese. The bottom layer of batter bakes into a base, the top layer puffs up like a crust.

The oven does the rest. Forty minutes at 375°F (190°C) is enough for the cornbread to fully set and the cheese to melt into a bubbling top.

Finish with chopped green onions and a side of salsa for the full Southwestern plate.

Kitchen Tips

• Cook the pinto beans with a clove of garlic and a bay leaf, then drain well before layering.
• Use a sharp cheddar or Monterey Jack for the cheese, mild reads bland in a baked dish.
• Oil the casserole dish generously, the cornmeal batter can stick if the pan is under-greased.
• Let stand 5 minutes after baking before serving, this lets the layers settle and slice cleanly.

Variations

• Add a can of diced tomatoes with green chilies to the bean layer for more complexity.
• Stir a handful of fresh corn kernels into the batter for sweet kernel pockets.
• Top with sliced black olives or pickled jalapenos before the final cheese layer.