Cornbread-Crusted Chile Beans

• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 (15-ounce) can light red kidney beans, rinsed and drained
• 1 teaspoon chili powder
• 1 teaspoon hot sauce
• 1/2 teaspoon ground cumin
• 1 (14.5-ounce) can chili-style diced tomatoes (such as Del Monte)
• 1 (4-ounce) can chopped green chiles
• 1 (8 1/2-ounce) package cornbread mix (such as Jiffy)
• 1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
• 1/3 cup fat-free milk
• 2 large egg whites

1. Preheat oven to 350u0b0.
2. Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add kidney beans and next 5 ingredients; cook 5 minutes. Remove from heat.
3. Combine cornbread mix and remaining 3 ingredients; stir until blended. Spoon batter over bean mixture. Bake at 350u0b0 for 30 minutes. Cut into 4 equal wedges.

olive oil, onion, light red kidney beans, chili powder, hot sauce, ground cumin, tomatoes, green chiles, cornbread mix, cheddar cheese, milk, egg whites

Taken from www.myrecipes.com/recipe/cornbread-crusted-chile-beans (may not work)