2 15 oz cans of black beans
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon Low Sodium Better Than Bouillon
1/2 cup water
Juice from 1 lime
1/2 red onion
1/4 cup chopped cilantro
1 pan Perfect Vegan Cornbread
1/2 cup vegan mayo
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon each, smoked paprika, garlic powder, onion powder
1/2 teaspoon each, salt, and chili powder
Prepare cornbread according to instructions, baking in a prepared 9x13 baking dish or jelly roll pan.
Pour both cans of beans, liquid included, into a medium pot. Add paprika, garlic, bouillon, juice from half of the lime, and water. Heat on medium heat until the beans begin to boil. Lower heat, and let simmer for 15 minutes.
Dice the tomato, onion, and avocado into a small dice. Mix the diced veggies, cilantro, and juice from 1/2 of the lime in a bowl, with a dash of salt.
Mix all ingredients together for the southwest dressing in a small bowl or mason jar.
To serve, cut cornbread into rectangles. Top a few pieces of cornbread with a scoop of black beans, some of the diced veggie mix, and a drizzle of southwest dressing.