Directions:
- Grease a 2 quart baking dish.
- Preheat oven to 400 degrees.
- In a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender.
- Add the drained and slightly mashed, kidney and pinto beans.
- Stir in the V-8, the diced green chiles,the chili powder, and the cumin.
- Heat through, about 3 minutes.
- Spoon the bean mixture into the prepared baking dish.
- Prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley).
- Pour the cornbread mixture evenly over the top of the bean mixture.
- Bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top.
- If desired, garnish or serve with Salsa and/or Sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.1 Kcal (461 kJ) | ||
| Calories from fat | 59.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 14.48mg | 5% | |
| Sodium | 139.03mg | 6% | |
| Potassium | 127.91mg | 3% | |
| Total Carbs | 8.53g | 3% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 30.9mg | 51% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.3mg | 41% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 138.67 Kcal (581 kJ) | ||
| Calories from fat | 74.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 10% | |
|---|---|---|---|
| Cholesterol | 18.24mg | 5% | |
| Sodium | 175.1mg | 6% | |
| Potassium | 161.1mg | 3% | |
| Total Carbs | 10.74g | 3% | |
| Sugars | 2.68g | 9% | |
| Dietary Fiber | 1.99g | 6% | |
| Protein | 5.39g | 9% | |
| Vitamin C | 38.9mg | 51% | |
| Vitamin A | 0.5mg | 13% | |
| Iron | 9.2mg | 41% | |
| Calcium | 127.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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