Mexican Cornbread Casserole

• 1 (16 oz.) can red kidney beans
• 1 (16 oz.) can black beans
• 1 c. frozen chopped green peppers, thawed
• 1 (14 1/2 oz.) can low-sodium chunky tomatoes (chili style)
• 1 c. low-fat cheese and salsa dip (we used Old El Paso brand)
• 1/4 c. reduced-fat shredded Cheddar cheese
• 1 tsp. chili powder
• 1/4 tsp. cumin
• 1 (6 1/2 oz.) pkg. low-fat cornbread mix
• 1/4 c. liquid egg substitute
• 1/3 c. skim milk
• 1 Tbsp. canola oil

1. Preheat oven to 400u0b0.
2. Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans with peppers, corn, tomatoes, dip, Cheddar, chili powder and cumin.
3. In a medium bowl, stir together the cornbread mix, egg substitute, skim milk and oil.
4. Spoon evenly over bean mixture.
5. Bake until heated through and cornbread topping is lightly browned, 25 to 30 minutes.

red kidney beans, black beans, green peppers, chunky tomatoes, lowfat cheese, cheddar cheese, chili powder, cumin, lowfat cornbread mix, liquid egg substitute, milk, canola oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26004 (may not work)