Ingredients
1 tablespoon olive oil1 large sweet potato, peeled and finely chopped1 medium onion, coarsely chopped1 small green pepper, coarsely chopped1 small sweet red pepper, coarsely chopped1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 cup frozen corn1 can (4 ounces) chopped green chiles1/2 teaspoon salt1/2 teaspoon ground cumin1/2 cup vegetable broth3 ounces cream cheese, softenedTOPPING:1 package (8-1/2 ounces) cornbread/muffin mix1 large egg1/3 cup 2% milk1/3 cup solid-pack pumpkin
Preparation
Preheat oven to 400°. 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.
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.
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. To Make Ahead: 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.
