Mexican Cornbread Casserole - cooking recipe

Ingredients

1 (16 oz.) can red kidney beans
1 (16 oz.) can black beans
1 c. frozen chopped green peppers, thawed
1 c. frozen corn, thawed
1 (14 oz.) can low-sodium chunky tomatoes (chile style)
1 c. low-fat cheese-and-salsa dip (I use El Paso brand)
1/4 c. low-reduced fat Cheddar cheese
1 tsp. chili powder
1/4 tsp. cumin
1 (6.5 oz.) pkg. low-fat cornbread mix
1/4 c. liquid egg substitute
1/3 c. skimmed milk
1 Tbsp. canola oil

Preparation

Preheat oven to 400\u00b0. Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans, peppers, corn, tomatoes, dip, Cheddar cheese, chili powder and cumin.