Heat a heavy or nonstick pan. Add enough olive oil to prevent sticking. Sauté the following for 5 minutes.
1 cup chopped onion – I omit & use onion powder when adding spices listed below.
3 cloves of garlic, minced
1 carrot, peeled & shredded
1/2 red or green bell pepper, seeded & diced
1 jalapeño, seeded & chopped
Add 1 chopped zucchini & saute for 5 more minutes.
Add:
1 tablespoon ground cumin
1 teaspoon dry oregano
2 teaspoons ground coriander
2 tablespoons water
1 can diced tomatoes
1 can pinto, kidney, or black beans, drained
salt & pepper
Cover & cook for 10 minutes
Preheat oven to 400.
Pour veggies into 2 quart casserole dish. Top with 1 cup shredded cheddar. Mix the following & spread evenly over casserole.
1 cup self rising cornmeal
1 egg
1 tablespoon oil
1/2 cup milk
Bake for 30 minutes.
Loree the Domestic Diva 