Vegetarian · Tex-Mex · 20 min
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchcilantro
- ½lime
- 1 (14 oz) bagshredded cabbage (coleslaw mix)
- limes
Dairy, eggs & chilled
- ½ cupguacamole
- ¼ cupplain Greek yogurt
- 1 (18 oz) tubepolenta, pre-cooked
- 80 mlsalsa
- ½ cupshredded cheese, Mexican blend
Pantry & dry goods
- 1 (15 oz) canblack beans
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| guacamole | ½ cup | 1 cup | 1 ½ cups |
| lime | ½ | 1 | |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| salsa | 80 ml | 160 ml | 1 cup |
| shredded cabbage (coleslaw mix) | 1 (14 oz) bag | 2 (14 oz) bags | 3 (14 oz) bags |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.