TWO BEAN TAMALE PIE

Two Bean Tamale Pie image

Provided by Deb Wolf

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup bell pepper, seeded and chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (6 ounce) can spicy vegetable juice, such as V-8
1 teaspoon Mexican chili powder
1/2 teaspoon ground cumin
1 (8 1/2 ounce) package corn muffin mix, such as Jiffy brand
1 egg
1/3 cup milk
1/2 cup colby-monterey jack cheese, shredded
4 teaspoons dried cilantro (optional) or 4 teaspoons parsley (optional)

Steps:

Preheat oven to 400°F.
Spray a 2 quart casserole with non-stick.
Cook sweet pepper, onion and garlic in oil until tender.
Add beans, Spicy V-8 juice, chili powder and cumin. Stir. Bring to a simmer.
Pour into prepared casserole.
Combine muffin mix, milk and egg just until combined. Gently fold in cheese and cilantro. Pour over bean mixture.
Spread to completely cover beans. Make sure batter touches the side of the dish all around.
Bake, uncovered 20 - 25 minutes or until top is golden.

Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 4.1, Cholesterol 42.1, Sodium 464.6, Carbohydrate 56.8, Fiber 12, Sugar 10.4, Protein 16.4