Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

Tex-Mex Bean Bake with Cornbread Topping

I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
Tex-Mex Bean Bake with Cornbread Topping
Tex-Mex Bean Bake with Cornbread Topping Recipe photo by Taste of Home
Next Recipe
Recommended
Chili Corn Bread Salad 13×9 Potluck Salads
Next Recipe
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    8 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
  • TOPPING:
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large egg
  • 1/3 cup low-fat milk
  • 1/3 cup solid-pack pumpkin

Directions

  • Preheat oven to 400°. 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, chiles, 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 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.
    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.
Nutrition Facts
1 serving: 310 calories, 10g fat (4g saturated fat), 35mg cholesterol, 645mg sodium, 47g carbohydrate (14g sugars, 7g fiber), 8g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Mary
    Jan 28, 2019

    Made it last night. Added turnip, because I had one, partial can of tomatoes, because I had left over, Was worried it would be bland, added some extra spicy seasoning, and some taco seasoning. Used chicken broth. It is quite good!

  • candyriver
    Jan 26, 2019

    I use Jiffy mix often. Sometimes I add a can of Creamed Corn. Yummy

More from Taste of Home

Cranberry Chipotle Chicken Enchiladas
Cranberry Chipotle Chicken Enchiladas
Black Bean Turkey Enchiladas
Black Bean Turkey Enchiladas
Turkey and Black Bean Enchilada Casserole
Turkey and Black Bean Enchilada Casserole
Chili Cornbread Salad
Chili Cornbread Salad
Mexican Sausage & Cornbread Strata
Mexican Sausage & Cornbread Strata
Taco Bubble Pizza
Taco Bubble Pizza
Chicken Chiles Rellenos Strata
Chicken Chiles Rellenos Strata
Fiesta Cornbread & Sausage Strata
Fiesta Cornbread & Sausage Strata
Black Bean & Chicken Enchilada Lasagna
Black Bean & Chicken Enchilada Lasagna
Acapulco Delight
Acapulco Delight
Smoky Sweet Potato and Black Bean Enchiladas
Smoky Sweet Potato and Black Bean Enchiladas
Green Chile Brunch Bake
Green Chile Brunch Bake
Bananas Foster French Toast
Bananas Foster French Toast
Onion & Green Chile Enchiladas
Onion & Green Chile Enchiladas
Sweet Potato & Chipotle Casserole
Sweet Potato & Chipotle Casserole
Cheese Enchiladas with Green Sauce
Cheese Enchiladas with Green Sauce
Queso Pork Enchiladas
Queso Pork Enchiladas
Enchilada Casserole
Enchilada Casserole
Taco Cornbread Casserole
Taco Cornbread Casserole
Tex-Mex Summer Squash Casserole
Tex-Mex Summer Squash Casserole