Tex-Mex Bean Bake With Cornbread Topping Recipe

Name: Tex-Mex Bean Bake With Cornbread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large sweet potato, peeled and finely chopped; 1 medium onion, coarsely chopped; 1 small green pepper, coarsely chopped; 1 small sweet red pepper, coarsely chopped; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 cup frozen corn; 1 can (4 ounces) chopped green chiles; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 cup vegetable broth; 3 ounces cream cheese, softened; 1 package (8-1/2 ounces) cornbread/muffin mix; 1 large egg; 1/3 cup low-fat milk; 1/3 cup solid-pack pumpkin

Servings: persons

1 tablespoon olive oil
1 large sweet potato, peeled and finely chopped
1 medium onion, coarsely chopped
1 small green pepper, coarsely chopped
1 small sweet red pepper, coarsely chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup vegetable broth
3 ounces cream cheese, softened
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup low-fat milk
1/3 cup solid-pack pumpkin

1
Preheat oven to 400u00b0. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through.
2
Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish.
3
In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean.
4
Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large sweet potato, peeled and finely chopped, 1 medium onion, coarsely chopped, 1 small green pepper, coarsely chopped, and more.

Yes, Tex-Mex Bean Bake With Cornbread Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tex-Mex Bean Bake With Cornbread Topping

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