Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          black beans/kidney beans
   2      cups          chopped onions
   1 1/2  cups          chopped tomatoes
                        --(canned tomatoes work -- just
                        drain them)
     1/4  cup           salsa {I use hot}
   1      large         green pepper
   1      cup           frozen corn kernels
   1      teaspoon      cumin
   2      teaspoons     chili
   1      teaspoon      or more mixed herbs (I
                        -- cheated and used Mrs. Dash)
     1/2  teaspoon      salt
                        -----topping-----
     3/4  cup           flour
     3/4  cup           cornmeal
     3/4  cup           skim milk
   2      teaspoons     baking powder
   1      dash          salt
   2      teaspoons     sugar
   1      dash          chili pepper
   1                    egg white
     1/2  cup           corn kernels

Preparation:

Sauté onions and pepper in a little vegetable stock and water till tender (about 8 minutes). Add tomatoes, beans, salsa and corn. Add the spices and simmer while you get the topping ready. Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white. Sift together dry ingredients. Beat egg white and milk. Stir into flour and cornmeal mixture - don't over-mix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375F for 25 minutes. I serve this with plain yogurt {reduced fat, can't get fat-free around my neck of the woods} and extra salsa on the sid