I like anything that resembles Mexican food. I find it comforting and delicious. I’m also inspired by easy recipes that are at the least a little better for me. This casserole fits the bill. You could easily make it vegan by omitting the cottage cheese. Today’s World Vegetarian Day so this would be something nice and easy to enjoy to celebrate!

Serves 2

1 cup of ground yellow cornmeal

¾ cup warm water

Heavy pinch of salt

¾ teaspoon cumin (divided into ¼ and ½)

2 dashes of red cayenne

½ cup vegetarian refried beans (I like Eden Organic)

¼ cup red sauce (also called enchilada sauce), there are some decent brands so look in your local health food store

¼ cup rough cut yellow onion

10–15 banana pepper rings (from a jar), more or less depending on what you like

¼ cup Traders Point cottage cheese (if you don’t live in the Indianapolis area you may not be able to find this, but it is SO good, just use something high quality)

Grease a small casserole dish. I used a small Le Creuset that was about 5×5”.

Make the cornmeal layer by combining corn meal, warm water, salt, ¼ teaspoon cumin and 1 dash of cayenne. This can be somewhat tricky, but the cornmeal should crumble in your fingers and you should be able to pat it together and it will stick. You may have to add a little extra of cornmeal or water to find your perfect consistency.

Line bottom of greased dish with half of the cornmeal mix by pressing it in place. Place beans on top. Cover with red sauce. Layer onions and peppers over the red sauce, then cover with cottage cheese (omit last ingredient for vegan). Cover with remaining cornmeal. Shake ½ teaspoon cumin and dash of cayenne on top.

Bake at 400°F for about 25 minutes; top should get a little crusty.

Let sit for about 10 minutes. Serve.