cooking spray
1 c. bell pepper, chopped
1/2 c. onion, chopped
2 garlic cloves
1 T. olive oil
1 can kidney beans, drained, rinsed, mashed lightly (15 oz)
1 can pinto beans, drained, rinsed, mashed lightly (15 oz)
1 can vegetable juice, low sodium (8 oz)
1 can green chilies, chopped (4 oz)
1 t. chili powder
1/2 t. cumin
1 pkg. corn muffin mix
1/2 c. cheddar cheese, shredded, fat free
1/4 c. parsley, chopped
Spray 2 loaf pans; set aside. In a medium skillet cook bell pepper, onion and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable, juice, green chilies, chili powder and cumin; heat through. Spoon 1/2 bean mixture into prepared dishes. Prepare corn muffin mix according to package directions using 1 egg only; add cheese and parsley, stir just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered 400 degree oven for 30 minutes or until golden.
Makes 6-1 c. servings.
Nutrition Information: 330 calories; 6 g fat; 35 mg cholesterol; 950 mg sodium; 53 g carbohydrates; 10 g fiber; 14 g protein.