1 cup chopped green bell pepper
1 med. chopped onion
2 cloves garlic, minced
1 tbsp olive oil
1 15-oz can kidney beans, rinsed, drained and slightly smashed
1 15-oz can pinto beans, rinsed, drained, slightly smashed
2/3 cup veg juice or tomato sauce
1 4-oz can diced green chili peppers
1 tsp chili powder
1/2 tsp ground cumin
1 recipe of basic cornbread (I make my own with ww flour)
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley or cilantro, snipped
Grease a 10 inch square baking dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in beans, tomato sauce, chili peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Preheat oven 400. Prepare corn muffin mix adding cheese and cilantro and stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered about 25 min. or until golden. Serve warm with sour cream and salsa.