Cornbread-Crusted Chile Beans

Name: Cornbread-Crusted Chile Beans
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

12 ingredients

3 steps

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; saute 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.