Southwestern Veggie Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 medium carrots, peeled and sliced
• 2 celery ribs, chopped
• 1 small onion, chopped
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can chopped green chilies
• 1 (11 1/2 ounce) package refrigerated cornbread, twists

Recipe

• 1 in a large skillet, sauté the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender.
• 2 stir in flour until blended. gradually add the milk. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• 3 remove from the heat; add beans, corn, tomatoes and chilies.
• 4 spoon into an ungreased 13x9x2-inch baking dish.
• 5 separate cornbread twists; make a lattice crust over filling.
• 6 bake, uncovered, at 350°f for 20-25 minutes or until cornbread is done.