Mexican pot pie

Ingredients

 * filling:
 * 2 cloves garlic, minced
 * 1 cup each chopped onions and
 * green peppers
 * 1/2 cup each chopped celery and
 * carrots (i used a good dash
 * celery
 * seed instead of the celery)
 * 1 10 oz pkg. frozen corn
 * slightly thawed
 * 2 cup mixed beans (pinto & kidney
 * or whatever you have)
 * 1 1/2 tbsp each cumin and chili powder
 * 1 tbsp oregano
 * 16 oz tomato sauce
 * 1 tbsp cornstarch
 * corn bread crust topping
 * 3/4 cup + 2 tbsp yellow cornmeal
 * 1/4 cup + 2 tbsp flour (either white
 * or wheat)
 * 1 tbsp baking powder
 * 1 cup water
 * 1 tbsp + 1 tsp oil
 * 1 4oz can green chilies
 * drained
 * additional toppings
 * vanilla yogurt or sour
 * cream
 * chopped tomatoes

Directions
Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9x13 baking pan sprayed with pam. For the crust topping combine the cornmeal, flour and baking powder. Mix well. Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350°F. After baking, top with low-fat vanillia yogurt dollops and chopped tomato. Enjoy. Fatfree digest [volume 11 issue 1], oct. 1, 1994