Mexican Corn Casserole

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Submitted by Cecelia Hess

3 cups cooked and seasoned pinto beans (use your leftovers!)
1 small onion, chopped
1 green or red bell pepper, diced
1 Tbsp. olive oil
1 8 oz. can tomato sauce
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt (or more to taste)
1 1/2 cup yellow cornmeal
2 cups water
1 Tbsp. olive oil
1 tsp. chili powder
Leftover cooked vegetables (up to 2 cups)

Saute peppers and onion in 1 Tbsp. oil until slightly softened. Add tomato sauce, 2 tsp. chili powder, cumin and salt. Simmer for 10 minutes, stirring frequently (be sure not to let the bottom burn). At this point, you can add any leftover cooked vegetables that you might have in the refrigerator. Remove from heat. Next, combine cornmeal, water, 1 Tbsp. oil and 1 tsp. chili powder in a saucepan. Cook over low heat, stirring with a fork until the mush thickens and sticks to the fork. Remove from heat and cool slightly. When slightly cool, spread on the bottom and sides of a casserole dish. Pour the bean mixture over this and bake, covered at 350 degrees for about 30 mintues.