Two-bean tamale pie

This is a Better Homes and Gardens recipe, with a few alterations, of course. It's quick, easy, and pretty flavorful as well. It's also a nutritious vegetarian dish, thanks to the beans. Leave out the cheese or switch to soy and it can even be vegan, but you'll probably never get me to give up my cheese!

Two-Bean Tamale Pie

Yield: 6 servings
Prep Time: 25 minutes            

Ingredients:
  ● 1 sweet pepper, chopped
  ● 1/2  onion, chopped
  ● 2  cloves garlic, minced
  ● 1  tbsp. cooking oil
  ● 3 cups each black beans and pinto beans, rehydrated, cooked, and slightly mashed
  ● 1 cup vegetable juice
  ● 1/2  tsp. chili powder
  ● 1  tsp. ground cumin
  ● 1  8-1/2- ounce package corn muffin mix
  ● 3/4-1  cup shredded cheddar cheese

Directions:
1. In a skillet cook sweet pepper, onion, and garlic in hot oil over medium heat until tender. Stir in  beans, juice, and spices and heat through. transfer to a 2-quart baking dish.
2. Prepare corn muffin mix according to package directions. Add cheese and stir until combined. Spread cornbread mixture evenly over top of bean mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden.