Mexican Mush
Transform weeknight dinners with this hearty and flavorful Mexican Mush! This dish combines velvety yellow cornmeal with a rich, spiced topping of black beans, diced tomatoes with green chilies, and fragrant sautéed onions and garlic. Infused with bold notes of ground cumin and chili powder, it's a comforting, budget-friendly recipe that's packed with Mexican-inspired flavors. Garnish with fresh cilantro for a pop of brightness, and add optional shredded cheddar cheese and sour cream for a creamy, indulgent finish. Ready in just 35 minutes, Mexican Mush is perfect for busy evenings—serve it as a standalone meal or pair it with a crisp green salad for a complete dinner!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 3 cups Vegetable broth
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Canned diced tomatoes with green chilies
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.25 cup Sour cream (optional, for serving)
Instructions
In a medium saucepan, bring the vegetable broth to a gentle boil over medium heat.
Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and let it simmer, stirring frequently, until the mixture thickens (about 8-10 minutes). Remove from heat, cover, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant (about 3-4 minutes).
Stir in the ground cumin, chili powder, and salt, and cook for another minute to toast the spices.
Add the black beans and canned diced tomatoes with green chilies (including their liquid) to the skillet. Mix well and let the mixture simmer for 5-7 minutes to combine the flavors.
Spoon the cooked cornmeal onto individual plates or a serving platter, spreading it out evenly.
Top the cornmeal with the bean and tomato mixture, spreading it out evenly over the surface.
Garnish with fresh cilantro and, if desired, sprinkle with shredded cheddar cheese. Serve with a dollop of sour cream on the side, if using.
Serve warm and enjoy your Mexican Mush!
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 23.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 748 mg | 58% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2715 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
