Tex-Mex Bean Bake with Cornbread Topping Recipe: How to Make It

Ingredients

• 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
• TOPPING:
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 large egg, room temperature
• 1/3 cup 2% milk
• 1/3 cup solid-pack pumpkin