Black Bean Casserole with Cilantro-Cornbread Topping

INGREDIENTS

2 tbsp

extra-virgin olive oil

10 oz

cremini mushrooms, quartered

large yellow onion, finely chopped

medium red bell pepper, cut into 1/2-inch dices

garlic cloves, minced

2 tsp

cumin, ground

2 tsp

coriander, ground

2 tsp

oregano, dried

Can black beans

2 cups

all-purpose vegetable broth or water

fine sea salt and freshly ground black pepper

1/3 cup

water, boiling

2 tbsp

flaxseeds, ground

1 1/4 cups

coconut milk, canned

2 tbsp

pure maple syrup

1 cup

yellow cornmeal

1 cup

unbleached all-purpose flour

4 tsp

baking powder

1 tsp

chili powder

1/2 tsp

fine sea salt

2 tbsp

fresh cilantro, finely chopped