Apr 13, 2017
Meatless meals are always popular at this time of year and this recipe for a vegetarian version of a favorite from shoprite.com fills the bill!
20 Minutes Prep 6 Servings
INGREDIENTS:
1 tbsp Canola Oil,
3/4 cup chopped green bell pepper,
1/2 cup chopped yellow onion,
1 tbsp chili powder,
1/2 tsp ground cumin,
1/2 tsp dried oregano,
1/4 tsp smoked paprika,
1 can (15 oz each) pinto beans, drained, rinsed,
1-1/2 cups tomato sauce,
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained,
1 cup frozen whole kernel corn,
2/3 cup sliced green onions, divided,
1 pkg (8.5 oz each) corn muffin mix,
1/3 cup reduced fat (2%) milk,
1 egg,
DIRECTIONS:
1. Preheat oven to 400°F.
2. Heat oil in large cast iron skillet or ovenproof skillet over medium-high heat.
3. Add pepper and onion; cook 4 minutes or until tender, stirring occasionally.
4. Stir in chili powder, cumin, oregano and paprika; cook 1 minute more or until fragrant.
5. Stir in beans, tomato sauce, undrained tomatoes, corn and 1/3 cup green onions.
6. Bring to a boil.
7. Reduce heat and simmer 5 minutes or until mixture has thickened slightly, stirring occasionally.
8. Meanwhile, stir together corn muffin mix, milk, remaining 1/3 cup green onions and egg in medium bowl.
9. Pour and spread evenly over hot bean mixture. Cornbread mixture may not cover completely.
10. Bake 15 minutes or until golden brown and set.
Image: Tamale pie - clipartkid.com
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