Tex-Mex Bean Bake With Cornbread Topping

• 1 tablespoon olive oil
• 1 large sweet potato, peeled and finely chopped
• 1 medium onion, coarsely chopped
• 1 small green pepper, coarsely chopped
• 1 small sweet red pepper, coarsely chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup frozen corn
• 1 can (4 ounces) chopped green chiles
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 cup vegetable broth
• 3 ounces cream cheese, softened
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 large egg
• 1/3 cup low-fat milk
• 1/3 cup solid-pack pumpkin

1. Preheat oven to 400u0b0. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through.
2. Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish.
3. In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean.
4. Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

olive oil, sweet potato, onion, green pepper, sweet red pepper, black beans, pinto beans, frozen corn, green chiles, salt, ground cumin, vegetable broth, cream cheese, mix, egg, lowfat milk, solidpack pumpkin

Taken from www.tasteofhome.com/recipes/tex-mex-bean-bake-with-cornbread-topping/ (may not work)