Cornbread-Crusted Chile Beans

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

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

Directions:

1. Preheat oven to 350°.
2. Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion; sauté 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 350° for 30 minutes. Cut into 4 equal wedges.

By RecipeOfHealth.com