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 & used Mrs. Dash}
 1/2 teaspoon salt
 Saute onions & pepper in a little vegetable stock & water till 
 tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add
 the spices and simmer while you get the topping ready.
    3/4 cup flour
    3/4 cup cornmeal
    3/4 cup skim milk
    2 teaspoons baking powder
    dash of salt
    2 teaspoons sugar
    dash of chili pepper
    1 egg white
    1/2 cup corn kernels
 {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 & milk. 
 Stir into flour & cornmeal mixture - don't overmix.
 Fold in the corn kernels, and spread batter over bean 
 mixture and bake at 375 degrees for 25 minutes.
 I serve this with plain yogurt {reduced fat, can't get
 fatfree around my neck of the woods} & extra salsa on the