Mexican beans with cornbread and avocado salsa

A meat-free meal to feast on, these spicy Mexican beans with cornbread and avocado salsa are delicious.

  • 1 hr cooking
  • Serves 6
  • Print


Mexican beans with cornbread and avocado salsa
  • 1 tablespoon olive oil
  • 1 red onion (300g), chopped finely
  • 1 red capsicum (bell pepper) (200g), chopped coarsely
  • 1 green capsicum (bell pepper) (200g), chopped coarsely
  • 800 gram (1½ pounds) canned four bean mix, drained, rinsed
  • 30 gram (1 ounce) sachet taco spice mix
  • 800 gram (1½ pounds) canned diced tomatoes
  • 400 gram (12½ ounces) canned corn kernels, drained
  • 1 avocado (320g)
  • 1/2 cup coarsely chopped coriander (cilantro)
  • 1 tablespoon lime juice
  • 1 long green chilli, sliced thinly
  • 1 3/4 (300g) polenta (cornmeal)
  • 1 cup (120g) grated cheddar
  • 1/2 cup (75g) self-raising flour
  • 2 tablespoon finely chopped fresh chives
  • 1 3/4 cup (430ml) buttermilk
  • 2 eggs, beaten lightly
  • 125 gram (4 ounces) butter, melted, cooled


Mexican beans with cornbread and avocado salsa
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Make cornbread. Oil a 14cm x 23cm (5½-inch x 9¼-inch) loaf pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over long sides. Combine polenta, cheese, flour and chives in a large bowl. Stir in buttermilk, eggs and butter to combine (do not over-mix). Spoon mixture into pan; level surface. Bake 40 minutes. Stand in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 3
    Meanwhile, heat oil in a deep large frying pan over medium heat; cook onion and capsicums, stirring, 5 minutes or until onion is soft. Add beans and spice mix; cook, stirring, 1 minute or until fragrant.
  • 4
    Add tomatoes and corn to pan; bring to the boil. Reduce heat; simmer, uncovered, 7 minutes or until sauce thickens.
  • 5
    Coarsely chop avocado. Combine avocado, coriander, juice and half the chilli in a small bowl. Season to taste.
  • 6
    Divide bean mixture between serving plates; top with avocado salsa and remaining chilli. Serve with cornbread.


Slice any leftover cornbread and cook on a heated oiled grill plate (or grill or barbecue) until golden on both sides and heated through. Serve with poached eggs, soup or salad.

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