Two Bean Tamale Pie

1 Cup chopped green bell pepper (1 large)
1/2 Cup chopped onion (1 medium)
2 cloves of garlic, minced
1 Tbs. cooking oil
1 15-oz. can black beanes (rinsed, drained, and slightly mashed)
1 15-oz. can of pinto beans (rinsed, drained, and slightly mashed)
1 small can of tomato sauce
1 4-oz. can of dice green chili peppers, undrained
1 tsp. chili powder
1/2 tsp. ground cumin
1 8.5-oz. pkg. corn muffin mix
(1 egg and 1/3 cup milk for the corn muffin mix)

Directions:

1. In a medium skillet cook bell pepper, onion, and garlic in hot oil until tender
2. Stir in black beans, pinto beans, tomato sauce, chili peppers, chili powder, and cumin. Heat through and spoon mixture into a greased 2 quart baking dish.
3. Prepare corn muffin mix according to pkg. directions.
4. Spoon corn bread mixture evenly over the top of the bean mixture.
5. Bake uncovered at 400 for about 20 minutes or until golden brown (serve with salsa and sour cream if desired)

This is such a good recipe! Zack said it is one of his favorite dinners by far and it is quite healthy and low in fat.