Mexican Pot Pie

Photo: flickr user Carly & Art

Ingredients

2 Cloves garlic, minced

1 cup Each chopped onions and

Green peppers

1/2 cup Each chopped celery and

Carrots (I used a good dash

Celery Seed instead of the celery)

1 10 oz pkg. frozen corn

Slightly thawed

2 cups Mixed beans (pinto & kidney Or whatever you have)

1 1/2 teaspoons Each cumin and chili powder

1 teaspoon Oregano

16 ounces Tomato sauce

1 tablespoon Cornstarch

3/4 cup + 2 tbsp yellow cornmeal

1/4 cup + 2 tbsp flour (either white Or wheat)

1 teaspoon Baking powder

1 cup Water

1 tablespoon + 1 tsp oil

1 4oz can green chilies,

Drained

Vanilla yogurt or sour

Cream

Chopped tomatoes

Preparation

Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam.

For the crust topping combine the cornmeal, flour and baking powder. Mix well.

Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F.

After baking, top with low-fat vanillia yogurt dollops and chopped tomato.