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Two-Bean Tamale Pie

A packaged corn bread mix tops off this vegetarian casserole recipe. Serve this main dish with salsa and sour cream.

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  • Makes: 6 servings
  • Yields: 6 main-dish servings
  • Prep: 25 mins
  • Bake: 25 mins 400°F

Two-Bean Tamale Pie

Directions

  1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
  2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.
  3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.
  4. Makes 6 main-dish servings

Nutrition Facts (Two-Bean Tamale Pie)

  • Per serving:
  • 359 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 842 mg sodium,
  • 57 g carb.,
  • 9 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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