• 1 onion chipped
• 1 TBL olive oil
• 1 1/2 tsps chili powder
• 1 garlic glove chopped or pressed
• 3/4 tsp cumin
• 1/4 tsp pepper
• 1 can diced or chopped tomatoes (14 oz can)
• 1 cup frozen corn
• 2 cans beans. (I used black beans and kidney beans)

Saute onion in oil. Add spices and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes. Add beans (rinsed) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2)

Topping

• 3/4 Cup whole wheat flour
• 3/4 Cup cornmeal
• 2 tsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 3/4 cup skim milk
• 1 TBL canola oil

Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375 for 20-25 minutes or until topping is cooked through. Top with salsa if desired.