Mexican Pan Bread
Mexican Pan Bread is a savory, hearty dish with rich bean and chili flavors, perfect for brunch or casual gatherings, offering a moist crumb and flavorful crust.
Ingredients
Instructions
- Saute onion and garlic in oil in an oven-proof skillet.
- Leave half of the sauteed mixture in the unheated skillet and transfer the other half to a medium bowl.
- In the bowl, add chili powder, cumin, green pepper, salt, cooked beans with stock, beaten egg, cornmeal, and baking powder. Mix well.
- Pour the mixture into the skillet over the onion mixture, without stirring, so the onion stays on the bottom.
- Bake at 350°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding spices like smoked paprika or cayenne pepper. If you don't have dry beans, canned beans can be used; just rinse and drain them before adding. You can also substitute green pepper with zucchini or any other vegetable you have on hand. This dish is versatile and can be adapted to include your favorite ingredients from Mexican recipes.
Serving Suggestions
This Mexican Pan Bread pairs beautifully with a fresh salad or a side of guacamole for a complete meal. Serve it warm, sliced into wedges, and consider topping it with sour cream or salsa. It also makes a great base for creating a taco-inspired dish, or you can enjoy it alongside dishes like Taco Dip(Microwave).
Storage & Reheating
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Pan Bread contains roughly 476 calories, with 6g protein, 38g carbohydrates, and 35g fat. It is an excellent source of vitamin C (54% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1441mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just bake it fresh when you're ready to serve. This will enhance the flavors and save you time on the day of serving.
What can I use instead of cornmeal?
If cornmeal is not available, you can substitute it with polenta or finely ground oats. Keep in mind that the texture may change slightly, but it will still be delicious.
Is this dish suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly as it primarily features beans and vegetables. You can easily make it vegan by omitting the egg or using a flaxseed egg substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).