Tex-Mex Bean Bake with Cornbread Topping

Name: Tex-Mex Bean Bake with Cornbread Topping
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 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 chilies; 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) corn bread/muffin mix; 1 large egg; 1/3 cup low-fat milk; 1/3 cup solid-pack pumpkin

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

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 chilies
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) corn bread/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, 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.