Ingredients:
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14 oz (400 g) Black beans, rinsed and drained
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1 lb. (0.45 kg) Ground beef (or bison, chicken, or turkey)
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2 cups (225 g) Shredded Mexican blend cheese, divided
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1 small Green cabbage, chopped
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1 cup (245 g) Marinara sauce
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1 cup (165 g) Frozen sweet corn
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2 tbs Olive oil, divided
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2 tbs Grated parmesan cheese
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1 medium Onion, diced
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1 Red bell pepper, diced
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4 cloves Garlic, minced
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1 tsp each Salt, garlic powder, onion powder, paprika, and Italian herb blend
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Pinch Red chili flakes
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Garnish: Chopped scallions
Prep: Preheat your oven to 400°F.
Sauté Veggies: In a large skillet over medium heat, sauté onion and bell pepper in 1 tbs olive oil for 2 minutes. Add the chopped cabbage and the remaining 1 tbs oil; cook for 10–12 minutes until softened. Move veggies to a separate plate.
Brown Beef: In the same skillet, brown the ground beef until no longer pink. Drain excess fat. Stir in the garlic, all spices (salt, garlic/onion powder, paprika, herbs, chili flakes), and the marinara sauce.
Assemble: In a 9×13 inch baking dish, mix the cooked cabbage, beef mixture, black beans, corn, and 1 cup of the Mexican cheese. Level it out and sprinkle with parmesan.
Bake: Bake for 30 minutes. Top with the remaining 1 cup of Mexican cheese and bake for another 5–10 minutes until golden and bubbly.
Serve: Garnish with scallions and enjoy!