Thursday, May 6, 2010

CORNBREAD TOPPED MEXICAN CASSEROLE

6 servings

Base:
1/2 onion, finely chopped
1/2 green pepper, diced small
1 medium carrot, dices small
1 small yellow zucchini, diced small
1 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1 can (15 oz) black beans, rinsed and drained
1 can (16 oz) Mexican style tomatoes

Topping:
3/4 c. cornmeal
1/4 c. whole wheat flour
1 1/2 tsp. baking powder
2 T. sugar
5/8 c. water

Preheat oven to 350 degrees.

Saute onion, pepper, carrot, yellow zucchini and garlic in a little water until tender. Stir in rest of base ingredients and heat until bubbly. Pour into a 2-quart baking dish (I use a 9-inch square Pyrex one).

Stir together topping ingredients and spoon/spread over base.

Bake 30 minutes. Let sit 10 minutes before cutting into 6 servings.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.