Tamale Bean Pie

Tamale Bean Pie

• 1 cup sweet onion, chopped
• 1/2 cup red bell pepper, chopped (1/2 of one pepper)
• 1/2 cup green bell pepper, chopped (1/2 of one pepper)
• 1 tablespoon minced garlic
• 1 can no salt added diced tomatoes, undrained
• 1 can low sodium pinto beans
• 1 can low sodium black beans
• 1 can low sodium kidney beans
• 1/2 packet taco seasoning mix (or your own blend)
• 1 small can chopped green chile peppers
• 1 1/2 cups shredded cheddar cheese
• 1 mix for corn bread or corn muffins (plus ingredients for the mix. usually egg and milk)
• 2 tablespoons snipped cilantro
• 1 green onion, chopped

 Preheat oven to 400 degrees. Grease 9x13 cake pan.

In large saucepan saute peppers, sweet onion and garlic until translucent. Add undrained can of diced tomatoes, seasoning mix and chopped green chile peppers to pan. Bring to a simmer and cook for 10 minutes or until peppers and onions are cooked through. Drain all beans and add them to the pan. Mash beans slightly with potato masher. Simmer for 5 minutes. Pour bean and veggie mixture into the cake pan.

In a medium bowl mix together cornbread mix as directed. Add 1/2 cup cheese, cilantro and chopped green onion. Spoon over bean mixture.

Cook 25 minutes. Serve with sour cream and salsa.

*** Make it vegan by forgoing the cheese and sour cream!***