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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.
Cuisine: North America, Mexican
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 2% milk; 1/3 cup solid-pack pumpkin

2 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 25 min.

Makes

8 servings

Updated: Feb. 10, 2022

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 Recipe photo by Taste of Home

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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 2% 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.

Tex-Mex Bean Bake with Cornbread Topping

Ingredients

Directions

Nutrition Facts

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