Preheat oven to 375°. Grease a 9” x 13” (or similar size) baking dish.
To prepare the vegetables, heat olive oil at medium-high in a large pan. Add onion and garlic and sauté for 2 minutes. Add all remaining vegetables and sauté until tender (8-10 minutes). Turn heat off and stir in black beans and seasoning. Set aside.
To prepare the cornbread, prepare flax “egg” by stirring ground flaxseed and warm water together in a small bowl. Let sit for 10 minutes before using.
In a large bowl, whisk together cornmeal, spelt flour, baking powder and salt. In a small bowl, stir together the flax “egg”, milk, coconut oil, maple syrup and apple cider vinegar. Add contents of small bowl to large and mix thoroughly. Fold in corn kernels and cilantro.
Transfer the vegetable mixture to the baking dish and it out evenly. Use a spatula to spread the cornbread batter over the vegetables, pressing it down evenly.
Bake for 25 minutes. Remove from oven and let sit for 5 minutes. Add toppings and serve warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/12/15/vegan-taco-cornbread-casserole-babybookblog-update/