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Vegetable Squares with Salsa


"Golden brown, warm savory cornbread squares are packed with softened vegetables and black beans. Salsa and sour cream make the perfect accompaniments."
Original recipe yield: 8 servings.
Prep Time:
20 Minutes
Cook Time:
30 Minutes
Ready In:
50 Minutes
Servings:
8

INGREDIENTS:

  • 4 cups frozen O'Brien-style potatoes with onions and peppers
  • 2 cups ready-to-use grated carrots
  • 1 red bell pepper, chopped
  • 1 teaspoon Morton® Coarse Kosher Salt
  • 3 tablespoons vegetable oil
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (8.5 ounce) package corn muffin mix
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons unsalted butter or margarine
  • chunky salsa
  • sour cream

DIRECTIONS:

  1. Break potatoes into small pieces. In medium bowl, combine potatoes, carrots and red pepper with 1 teaspoon Morton® Kosher Salt.
  2. Heat 3 tablespoons vegetable oil in non-stick skillet. Add vegetable mixture; stir and cook for 8 to 10 minutes, turning to lightly brown potatoes and soften carrots and peppers. Stir in black beans; cool mixture 10 minutes.
  3. In medium bowl, combine corn muffin mix with milk, egg, and melted butter or margarine. Combine corn muffin mixture with vegetables. Pour into 9x13-inch baking pan lightly greased with non-stick cooking spray.
  4. Bake at 400 degrees F until golden brown and when wooden pick inserted in center comes out clean, about 30 minutes. Cut into squares and serve immediately with salsa and sour cream.


Tips:

Substitute roasted red peppers for fresh peppers. Substitute canned corn for grated carrots. Chopped ham or sausage may be added.