Tex-Mex Bean Bake with Corn Bread Topping Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 cup vegetable broth
- topping:
- 1 cup frozen corn
- 3 ounces cream cheese softened
- 1 can (15 ounces) pinto beans rinsed and drained
- 1 medium onion coarsely chopped
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (4 ounces) chopped green chilies
- 1 large sweet potato peeled and finely chopped
- 1 small green pepper coarsely chopped
- 1 small sweet red pepper coarsely chopped
- 1/3 cup low-fat milk
- 1/3 cup solid-pack pumpkin
- 1 package (8-1/2 ounces) corn bread/muffin mix
- Carbohydrate 10.4705625129804 g
- Cholesterol 64.56917827875 mg
- Fat 5.54931064122092 g
- Fiber 1.66942707244555 g
- Protein 3.36373772826958 g
- Saturated Fat 2.54552593619448 g
- Serving Size 1 1 serving (109g)
- Sodium 99.8098425982953 mg
- Sugar 8.80113544053486 g
- Trans Fat 0.790253565562774 g
- Calories 101 calories
Directions Preheat oven to 400degrees. 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. Stir in beans, corn, chilies, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish. In a large bowl, combine corn bread 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. To Make Ahead: 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. Yield: 8 servings. Originally published as Tex-Mex Bean Bake with Corn Bread Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2016 Print Add to Recipe Box Email a Friend
