Three-Bean Tamale Pie

Gonna post two tonight; here's the first of two...

Makes 8 servings

1 cup chopped green sweet pepper (1 large)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 tbsp vegetable oil
1 15-16 oz can kidney beans, rinsed, drained and slightly mashed
1 15-16 oz can pinto beans, rinsed, drained and slightly mashed
1 15-16 oz can black beans, rinsed, drained and slightly mashed
1 11.5 oz can (1 1/3 cups) vegetable juice
1 4-oz can diced green chile peppers, undrained
1 1/4 tsp chili powder
3/4 tsp ground cumin
1 8.5 oz package corn muffin mix
1/2 cup shredded cheddar cheese (2 oz)
1/4 cup snipped fresh cilantro or parsley
Salsa and/or sour cream (optional)

1) Preheat oven to 400. Grease a 3-quart rectangular baking dish; set aside.

2) In a large skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney, pinto, and black beans; vegetable juice; undrained chile peppers; chili powder; and cumin. Heat bean mixture through and spoon into prepared dish.

3) Prepare corn muffin mix according to package directions; add cheese and cilantro to batter, stirring just until combined. Evenly spoon corn muffin mixture on top of bean mixture. Bake, uncovered, for 20-25 minutes or until golden. If desired, serve with salsa and/or sour cream.