Categories: Casserole- One Dish meals- Stir fry- Pot Pies
Ingredients
- 1 8.5 oz. pkg. corn muffin mix
- 1 Tbsp, vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 tsp. chili powder
- 1 tsp. cumin
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 1 15 oz. can diced tomatoes, drained
- 1 15 oz. can corn kernels, drained
- 1 4 oz. can diced chilies
Directions
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Preheat oven to 400 degrees. Prepare corn muffin batter as package directs, set aside.
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In a large skillet over medium heat, warm oil. Saute onion and garlic until softened, 5 minutes. Add chili powder and cumin, continue stirring 1 minute. Add all beans, tomatoes, corn and chilies; cook for 1 minute, stirring often. Pour mixture into a 9-inch pie dish. Carefully spread corm muffin batter evenly over bean mixture.
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Bake for 15 to 20 minutes, or until top is golden brown. Let cool slightly before serving.