Pueblo Corn Casserole | VegNews

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-1/2 cups cooked fresh or thawed frozen corn kernels
• 2-1/4 cups canned or cooked pinto beans
• 2 cups chopped ripe tomatoes, or one 16-ounce can diced tomatoes, lightly drained
• 2 teaspoons chili powder, or to taste
• 1 teaspoon dried oregano
• l/2 teaspoon ground cumin
• Salt to taste
• 1-l/4 cups cornmeal
• 1 tablespoon non-hydrogenated vegan margarine
• 1/2 teaspoon salt