Easy Mexican Pan Bread Recipe

Name: Easy Mexican Pan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry beans; 4 tablespoons oil, divided; 1 large onion, chopped; 2 garlic cloves, minced; 1 egg, beaten; 1 cup cornmeal; 2 teaspoons baking powder; 1 tablespoon chili powder (more to taste); 1/2 teaspoon ground cumin; 1 green pepper, diced (optional); 1/2 teaspoon salt; 1/3 cup grated monterey jack cheese or 1/3 cup other cheese; 1/4 cup sliced black olives; Garnish; chopped fresh onions, and (optional) or tomatoes (optional)

Servings: persons

1/2 cup dry beans
4 tablespoons oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 egg, beaten
1 cup cornmeal
2 teaspoons baking powder
1 tablespoon chili powder (more to taste)
1/2 teaspoon ground cumin
1 green pepper, diced (optional)
1/2 teaspoon salt
1/3 cup grated monterey jack cheese or 1/3 cup other cheese
1/4 cup sliced black olives
Garnish
chopped fresh onions, and (optional) or tomatoes (optional)

1
Cook beans in extra water; drain, reserving 3/4 Celsius of the cooking liquid, Preheat oven to 350 Fahrenheit.
2
Heat 2 tablespoons oil in an ovenproof skillet and saute onion and garlic until onion is translucent. Remove half the onion and garlic to a bowl and add the cooked beans, reserved bean liquid, egg, remaining 2 tbsp.oil, cornmeal, baking powder, chili powder, cumin, green pepper, and salt. Mix well and put into the skillet on top of the remaining cooked onions. Do not stir, the onion should remain on the bottom.
3
Bake for about 15 minutes. Just before it is done, sprinkle with grated cheese and olives, and continue baking until cheese melts. Garnish before serving.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dry beans, 4 tablespoons oil, divided, 1 large onion, chopped, 2 garlic cloves, minced, and more.

Yes, Easy Mexican Pan Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Mexican Pan Bread

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