Home-made Vegan Southwestern Cornbread with Refried Beans and Enchilada Sauce

I made some home-made loaded Southwestern style cornbread and heated a can of refried beans (vegan, of course) to go with it. I topped it all with enchilada sauce and cilantro. The taste was excellent, and this had a variety of textures. This was better than restaurant food. I'm not a chef. I can't cook. But this was so good I wanted to grow an extra stomach! This was cheap and easy. And it's all vegan!

If you're interested in my loaded cornbread, I have the ingredients here, but you'll need to make up your own recipe:

non-GMO corn meal, water, all-purpose flour, salt, non-GMO corn starch, baking powder, olive oil, crushed black pepper, a generous amount of diced onions, diced orange bell pepper, diced jalapeno pepper, a small amount of Kickin Chicken Seasoning, a very small amount of sugar, a very small amount of vegan egg replacement

I loaded it up with peppers and onions. It had chunks in every bite. Also, I made it crispy by oiling the edges during the cooking process.