Measurements

• 1 can Black Beans
• 1/2 tsp Black Pepper
• 1 cup Vegan Cheddar Cheese
• 1 tsp Chili Powder
• 1 cup Corn
• 1 tsp Cumin
• 1 can Diced Tomatoes
• 1 cup Frozen Corn
• 1 package Gluten
• 3 cloves Garlic
• 1 can Green Chiles
• 1 cup Plant
• 3 cups Mashed Potatoes
• 1/2 tsp Pepper
• 1 tsp Salt
• 1 can Tomato Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat a small amount of oil over medium heat.
• Add the diced yellow onion and minced garlic, and sauté until softened.
• Add the plant-based ground beef substitute to the skillet and cook until browned.
• Stir in the diced tomatoes, tomato sauce, black beans, corn, green chiles, chili powder, cumin, salt, and black pepper.
• Cook for 5-7 minutes until heated through.
• Transfer the mixture to a baking dish and spread it out evenly.
• Spread the mashed potatoes over the top of the mixture in the baking dish.
• Sprinkle the crumbled gluten-free cornbread over the mashed potatoes.
• Top with shredded vegan cheddar cheese.
• Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
• Let cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.