Mexican pan bread

Preheat the oven to 400°F (200°C) and grease a cast iron skillet or baking pan with oil.

Drain and rinse the mexe-beans and place them in a bowl, then mash them partially with a fork to create a textured consistency.

Heat 2 tablespoons of oil in a separate skillet over medium heat, then add the chopped onion and cook for 3–4 minutes until softened.

Add the chopped garlic to the onions and stir constantly for about 30 seconds until fragrant.

Mix the chile powder and cumin into the onion-garlic mixture and stir for 1 minute to bloom the spices.

Combine the mashed mexe-beans, the onion-spice mixture, cornmeal, and egg replacer in a large bowl until well incorporated.

Transfer the mixture to the greased skillet or baking pan, spreading it evenly to fill the bottom.

Bake in the preheated oven for 20–25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow the pan bread to cool for 5 minutes in the skillet, then cut into wedges or squares and serve warm.