Dr. Oz loves a good, healthy casserole dish and this one from his wife Lisa's cookbook is packed with protein and flavor. While this recipe is made with black beans, feel free to swap in kidney, pinto, or navy beans instead. 

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2 tbsp extra-virgin olive oil
10 oz cremini mushrooms, quartered
1 large yellow onion, finely chopped
1 medium red bell pepper, cut into 1/2-inch dices
3 garlic cloves, minced
2 tsp cumin, ground
2 tsp coriander, ground
2 tsp oregano, dried
3 (15-ounce) can black beans
2 cups all-purpose vegetable broth or water
fine sea salt and freshly ground black pepper
1/3 cup water, boiling
2 tbsp flaxseeds, ground
1 1/4 cups coconut milk, canned
2 tbsp pure maple syrup
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
4 tsp baking powder
1 tsp chili powder
1/2 tsp fine sea salt
2 tbsp fresh cilantro, finely chopped
1. To make the filling: Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 8 minutes.
2. Stir in the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes more. Stir in the cumin, coriander, and oregano.
3. Add the beans and the all-purpose vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to blend the flavors without substantially evaporating the liquid, about 10 minutes. Season to taste with salt and pepper.
4. Lightly oil a 9 by 13-inch baking dish. Transfer the filling to the prepared dish. 
5. Position a rack in the top third of the oven and preheat the oven to 350°F.
6. While the filling is in the oven, whisk boiling water and ground flaxseeds together in a small bowl and set aside to thicken for about 5 minutes. Transfer the mixture to a medium bowl, add the coconut milk and maple syrup, and whisk well.
7. Whisk together the cornmeal, flour, baking powder, chili powder, and salt in a second medium bowl. Add the coconut milk mixture and stir with a wooden spoon just until combined. Fold in the cilantro. Drop six large, wide dollops of the batter, spaced equally apart (the batter will spread during baking), over the top of the filling.
8. Bake until the cornbread topping is golden brown and a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes.
9. Let stand for 5 minutes. Spoon the filling, with the cornbread topping, into bowls, sprinkle with the cilantro, and serve.
Makes 6 servings.

Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of Penguin Random House LLC.