Yee-haw! It’s the Texas Bean Bake, y’all! Hearty, creamy beans baked up with caramel-y sweet potatoes, refreshing bell peppers, and spicy chiles, all beneath pumpkin-infused, summer-sweet cornbread. Doesn’t get much better than that, we reckon. Saddle up this Texas Bean Bake with freshly grilled steaks and settle into a fine, fine evening!
Ingredients
For the bake:
- 1 tablespoon olive oil
- 1 large sweet potato, peeled and finely chopped
- 1 medium onion, coarsely chopped
- 1 small green bell pepper, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup frozen corn
- 1 (4-ounce) can green chiles, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 cup vegetable broth
- 3 ounces cream cheese, softened
For the cornbread topping:
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 large egg
- 1/3 cup 2% milk
- 1/3 cup pumpkin, packed
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet, heat the oil over medium-high heat.
Step 4 –Add the sweet potato, the onion, the green bell pepper, and the red bell pepper to the hot oil and cook, while stirring, until the potato is cooked halfway through, about 5-7 minutes.
Step 5 –Stir the black beans, the pinto beans, the corn, the chiles, the salt, and the cumin into the potato mixture and cook until heated through.
Step 6 –Stir the broth and the cream cheese into the potato mixture until blended.
Step 7 –Transfer the mixture to the prepared baking dish.
Step 8 –In a large bowl, combine the cornbread mix, the egg, the milk, and the pumpkin.
Step 9 –Spoon the cornbread mixture over the potato mixture.
Step 10 –Bake the casserole until a toothpick inserted into the cornbread mixture comes out clean, about 25-30 minutes.
Step 11 –Serve.
