Tamale pie

If you look at the ingredients listed below this meal seems like it requires a lot, but luckily it is super flexible so you can use the kind of beans you have on hand and you can change up the veggies or leave some out if you want. This meal is really tasty and is great because it only uses one pot. The cornbread gets cooked right on top of the beans and veggies, which also keeps it from getting too dry.

Ingredients:

1 onion, diced
1 tablespoon olive oil
1 green bell pepper, diced
1/2 orange bell pepper, diced
1 tomato, diced
1 teaspoon tomato paste
2-3 cloves garlic, minced
1/2 jalapeno (more or less depending on taste)
1 can black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
1 dash crushed red pepper flakes
1 cup veggie stock (or more)
1 box jiffy cornbread mix
1/3 cup buttermilk
1 egg
1/3 cup shredded cheddar cheese
salt and pepper to taste

Directions:

Preheat oven to 400 degrees. In an oven/stove safe dish saute onion in oil over medium low heat for 2 minutes. Add peppers and continue to saute until they are soft, approximately 5-8 minutes. Add tomato, tomato paste, garlic, and jalapeno and cook for about a minute. Add beans, chili powder, cumin, and crushed red pepper flakes. Stir to combine. Add enough veggie stock to just cover the beans and veggies. Bring to a simmer and cook approximately 5 minutes, or until you can crush some of the beans easily. Crush enough of them to thicken the liquid and cook for 2 more minutes. In a separate bowl, combine jiffy mix, buttermilk, egg, and cheese. Top the pot with the cornbread mixture and evenly spread it around the pot. Transfer to the over and cook uncovered for 15-20 minutes, or until the cornbread has set and begins to turn light brown. Serve with fresh tomato, avocado, cilantro, sour cream and hot sauce.