Ingredients
1 large onion, chopped
1 large green pepper, chopped
1 teaspoon canola oil
1-1/2 teaspoons chili powder
1 garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn
TOPPING:
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons chopped seeded jalapeno pepper
1/4 teaspoon salt
1 egg
3/4 cup fat-free milk
1 tablespoon canola oil
Salsa and reduced-fat sour cream, optional
Preparation
In a large skillet, saute onion and green pepper in oil until tender.
Add the chili powder, garlic, cumin and pepper; saute 1 minute longer.
Add tomatoes and bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in beans and corn; heat through. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder, jalapeno and salt.
Whisk the egg, milk and oil; stir into dry ingredients just until moistened.
Spoon over filling; gently spread to cover the top.
Bake at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.
