BBQ Black Beans with Kicked-up Cornbread Waffles

For BBQ Black Beans:

2 Tbsp. avocado oil

1/2 red onion, diced

1 green bell pepper, diced

1 Tbsp. smoked paprika

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. Italian seasoning

1 tsp. kosher salt

15-oz. can diced tomatoes

2 Tbsp. molasses

2 Tbsp. apple cider vinegar

1 Tbsp. pure maple syrup

1 Tbsp. Worcestershire sauce

1 Tbsp. ketchup

2 15-oz. cans black beans, drained and rinsed

For Cornbread Waffles:

(Yield 8 waffles)

1 cup cornmeal

1 cup all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. seasoned salt (or 1/2 tsp. sea salt)

1 cup milk

1/4 cup avocado oil

1 egg

6 green onions (scallions), white and green parts thinly sliced

1 heaping cup grated pepper jack cheese

1. Start by preparing the BBQ beans. In a medium-sized, heavy bottomed pot, heat avocado oil. Add diced red onion and green bell pepper, and saute until the vegetables begin to soften, about 7 minutes.
2. Add the dry spices to the pot: smoked paprika, chili powder, garlic powder, Italian seasoning, salt. Saute about 30 seconds, until fragrant.
3. Add can of diced tomatoes to the pot, stirring to scrape up toasted spices.
4. Add the molasses, vinegar, maple syrup, Worcestershire sauce, and ketchup, and stir to combine.
5. Add black beans, stir to combine, cover, and reduce heat to simmer. Let the beans simmer over low heat for about 20 minutes, to thicken and cook through.
6. While the beans are cooking, make the cornbread waffles. In a large bowl, combine the dry ingredients: cornmeal, flour, baking powder, sugar, and seasoned salt. Set aside.
7. In a medium bowl, whisk together milk, avocado oil, and egg.
8. Add wet ingredients to dry ingredients, and gently stir to combine. When just mixed, fold in sliced green onions and shredded pepper jack cheese. Let the cornbread batter rest while heating your waffle iron.
9. When waffle iron is hot, lightly spray top and bottom plates with cooking spray. Using 1/4-cup measuring cup, scoop cornbread batter into each well of the waffle iron, spreading it out gently. Close the waffle iron, and cook 5-6 minutes, until cornbread waffles are golden. Repeat in batches until cornbread batter is gone - in my standard waffle iron, this yields 8 waffles.
10. To serve, plate 1-2 waffles, and top generously with BBQ Black Beans. Garnish with sour cream or plain Greek yogurt (optional).