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Cheesy Black Bean-Polenta Stacks with Salsa & Creamy Avocado Slaw
- 20 min
- 2–6 servings
- 672 kcal / serving
Creamy avocado slaw pairs with warm polenta rounds topped with beans and cheese for a quick Tex-Mex weeknight. The textures contrast nicely and the tangy-smooth sauce brings everything together in minutes.
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Ingredients
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- ½ cupguacamole
- ½lime
- ¼ cupplain Greek yogurt
- 1 (18 oz) tubepolenta, pre-cooked
- 80 mlsalsa
- 1 (14 oz) bagshredded cabbage (coleslaw mix)
- ½ cupshredded cheese, Mexican blend
- limes
From the pantry: chili powder, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon
Directions
- Heat the oven to 450°F and lightly oil a baking sheet.
- Cut the pre-cooked polenta into 1/2-inch rounds and lay them in a single layer on the sheet.
- Slide the pan into the oven to warm while you prepare the beans.
- Rinse and drain the beans, then toss them with chili powder and a pinch of salt in a bowl.
- Remove the sheet, spoon seasoned beans over each polenta round, and sprinkle shredded cheese on top.
- Return the pan to the oven and bake until the stacks are heated through and the cheese has melted, about 5 minutes.
- Wash and mince the cilantro leaves and place them in a separate bowl with the lime juice, guacamole, yogurt, and a pinch of salt to make the dressing.
- Add the chopped cilantro to the dressing, then stir in the cabbage to form the creamy slaw.
- To serve, layer each polenta stack with a bit of salsa, and accompany with the creamy avocado slaw on the side.
Two tips
- Make ahead: the beans can be seasoned in advance and stored for later use.
- For a different texture, serve the stacks with extra lime and a little more salsa on top, or swap in a pinch more cheese if you like.
Nutrition per serving
- Calories
- 672 kcal
- Protein
- 28 g
- Carbs
- 97 g
- Fat
- 22 g
- Fiber
- 27 g
- Sodium
- 2138 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.