Black Bean and Cornbread Cobbler

2 cans black beans, drained
1 10 oz. can Rotel tomatoes and chilies
2 tsp. cumin
1 tsp. dried cilantro (I use fresh if I have it)
1 1/2 cup Mexican shredded cheese (omit if going dairy free)

3/4 cup all-purpose flour
1/3 cup cornmeal
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp salt
2 tsp. sugar
2 Tbsp. unsalted butter
6 Tbsp. sour cream
1/4 cup cold water

Preheat oven to 375 degrees and grease a 9 x 9 baking dish.

In a bowl combine the black beans, Rotel, cumin, cilantro and one cup of the cheese (if using).
Spread mixture evenly in prepared pan. Sprinkle remaining 1/2 cup of cheese over mixture. Set aside.

In a "spacious" bowl, whisk together the flour, cornmeal, baking powder, soda, salt and sugar. Cut the butter in until mixture resembles coarse crumbs. In a small bowl whisk together the sour cream and water. Add this liquid to the dough and fold gently only until combined, do not overmix. Drop spoonfuls of dough over the top of the casserole to form a biscuit-style topping.

Bake for 45 minutes until the topping is golden brown. Serve with a "dollop" of sour cream if desired.

(Note: I think any cornbread mix or recipe would work ~ use a dairy free cornbread mix or your own favorite. Lisa, I don't think leaving the cheese out of the bean mixture will matter, maybe add some corn or something else instead. The cheese adds some nutrition but I didn't really notice any flavor added by it. The rotel tomatoes are what make this dish really yummy!)