This is a healthy meal that marries the salty and sweet blend we sometimes crave with a little kick! You will try this once and consider making it the very next night. It’s that good!
Preheat oven 400 degrees. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
In a medium skillet, cook sweet pepper, onion and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chili peppers, and chili powder; heat through. Spoon bean mixture into prepared dish.
Prepare corn muffin mix according to package directions; add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture.
Bake, uncovered, for about 25 minutes or until golden. Serve with salsa, sour cream, or if you are me, Tabasco sauce to give it that kick!
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moonstonemama on 2.18.2010
I’m making this again tonight. The perfect winter comfort food!
kerryhb on 1.3.2010
I made this tonight…it was delicious! I added some chopped mushrooms because I had them sitting around and used tomato juice because I didn’t have any V8. I am trying to cook more vegetarian dishes and this one was wonderful and one I will definitely make again.