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Cornbread and Pinto Bean Shepherd’s Pie
Ingredients
- 2 14.5-oz. cans pinto beans, drained, 1½ cups bean liquid reserved
- 3 Tbs. tomato paste
- 1 Tbs. olive oil
- 1 large red onion, cut into ¼-inch dice (2½ cups), divided
- 2½ Tbs. chili powder
- 3 medium plum tomatoes, seeded and chopped (1½ cups), divided
- 6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills
- 1⅓ cups plain nonfat Greek yogurt, divided
- 1 large egg
- 1½ Tbs. sugar
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