Tamale Pie

2 tbsp olive oil
1/2 cup diced green bell pepper or poblano
1 jalapeno pepper seeded and minced (optional)
½ cup diced onion
2-3 garlic cloves minced
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp chili powder
1 tsp salt
1 tsp cracked pepper
¼ tsp cayenne (optional)
1-15 oz can black beans (drained and rinsed)
1-15 oz can re-fried beans
1-15 oz can pinto beans (drained and rinsed)
1 cup prepared salsa (mild)
1 (2 ounce) can sliced black olives (optional)
½ cup frozen whole kernel corn (organic)
1 cup shredded Cheddar cheese (optional)
Prepared Cornbread Batter (see below)
Garnishes – chopped tomatoes, sour cream, chopped scallions, sliced avocado (take you pick)

1. Preheat oven to 375 degrees F. Spray 9 x 13 glass casserole with vegetable oil.

2. In large skillet heat olive oil over medium-high. Add onions, peppers, and garlic with a dash of salt. Sauté for 3-5 minutes or until onions are translucent and soft. Add spices, giving them a few turns to toast until fragrant.

3. Add black beans, pinto beans, refried beans, olives, corn, and salsa. Mix well until heated through and set aside.

4. In prepared casserole, spread ½ of cornbread batter. Spread bean mixture evenly over cornbread batter. Sprinkle cheese over bean mixture and top with remaining batter.

5. Bake 30 minutes or until cornbread is golden on top. Allow to cool slightly before serving. Cut into 4 inch squares