Two-bean tamale pie

1 c. chopped green sweet pepper
½ c. chopped onion
2 cloves garlic, minced
1T cooking oil
2 c. cooked kidney beans, slightly mashed
2 c. cooked black beans, slightly mashed
1 6oz. can of vegetable juice
1 4oz. can diced green chili peppers, undrained
1 t chili powder
1 t ground cumin
1 8.5 oz pkg. corn muffin mix
½ c. shredded cheddar cheese
¼ c. snipped cilantro or parsley

Grease a 2-qt square baking dish or 10-inch quiche dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, black beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into prepared dish. Prepare corn muffin mix according to package directions; add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the beans mixture. Bake uncovered, in a 400⁰ oven about 25 minutes or until golden. If desired serve with salsa and sour cream.