Mexican Pot Pie

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 cup onions chopped
• 1 cup green bell peppers chopped
• 1/2 cup celery chopped
• 1 cup carrots chopped
• 10 ounces corn slightly thawed
• 2 cups black beans drained and raised well
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon oregano
• 1 tablespoon cornstarch
• 16 ounces tomato sauce
• 3/4 cup cornmeal yellow
• 2 tablespoons cornmeal yellow
• 1 teaspoon baking powder
• 1/4 cup flour, all-purpose
• 2 tablespoons flour, all-purpose
• 1 cup milk or water
• 1 teaspoon vegetable oil
• 2 tablespoons green chili peppers, canned drained and chopped
• 1 x yogurt, plain or sour cream
• 1 x tomatoes chopped

1. Heat oil in large saucepan over medium-high heat until hot.
2. Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.
3. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.
4. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with cooking spray.
5. While vegetables are cooking, prepare the crust topping.
6. Combine cornmeal, flour and baking powder in a medium bowl.
7. Mix well.
8. Combine water, oil and chilies in another bowl, and stir into dry mixture.
9. Spoon onto the filling.
10. Bake uncovered 30 minutes at 350F (180C) F until corn bread topping becomes golden, brown, and filling starts to bubble.
11. Remove from oven and let cool for a few minutes.
12. Top with yogurt or sour cream and chopped tomato.
13. Enjoy.

olive oil, garlic, onions, green bell peppers, celery, carrots, black beans, cumin, chili powder, oregano, cornstarch, tomato sauce, cornmeal yellow, cornmeal yellow, baking powder, flour, flour, milk, vegetable oil, green chili peppers, yogurt, tomatoes

Taken from recipeland.com/recipe/v/mexican-pot-pie-46946 (may not work)