Southwestern Veggie Bake

• 3 medium carrots, sliced
• 2 celery ribs, chopped
• 1 small onion, chopped
• 2 to 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chilies
• 1 tube (11-1/2 ounces) refrigerated cornbread twists

1. Preheat oven to 350u0b0. In a large skillet, saute carrots, celery, onion and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly.
2. Remove from the heat; add beans, corn, tomatoes and chilies. Spoon into an ungreased 13x9-in. baking dish. Separate cornbread twists; weave a lattice crust over filling.
3. Bake, uncovered, 20-25 minutes or until cornbread is golden brown.

carrots, celery, onion, chili powder, ground cumin, cayenne pepper, butter, allpurpose, milk, kidney beans, black beans, whole kernel corn, tomatoes, green chilies, twists

Taken from www.tasteofhome.com/recipes/southwestern-veggie-bake/ (may not work)