Southwestern Kidney And Pinto Bean Tamale Pie

2 garlic cloves, chopped
1/2 cup onion, chopped
1 cup green pepper, chopped
1 Tbsp cooking oil
15 oz pinto beans, rinsed, drained & slightly mashed
15 oz kidney beans, rinsed, drained & slightly mashed
4 oz green Chile peppers, undrained & sliced
6 oz vegetable juice
1/2 tsp cumin
1 tsp chili powder
8 1/2 ounce corn muffin mix
1/4 cup fresh cilantro
1/2 cup cheddar cheese, shredded

Grease a 9 inch square baking dish or pie pan. Preheat oven to 400 degrees.

In a medium skillet, heat the cooking oil until very hot. Add the garlic, onion and green pepper and cook until tender. Now add the pinto beans, kidney beans, chile peppers, vegetable juice, cumin and chili powder and heat all the way through. Turn the bean mixture into the greased baking dish.

According to the directions on the package, prepare the corn muffin mix. Add the cilantro and cheese and stir until combined. Add the cornbread mixture on the top of the bean mixture and spread as evenly as possible.

Bake for 25 to 30 minutes or until golden brown.  Remove and let sit at room temperature for 5 minutes before cutting to serve.