1 can vegetarian beans
1 can whole kernel corn
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1 1/2 tsp. oil
1 can tomatoes with juice
1 tbsp. chili powder
1/3 c. cornmeal
3/4 c. water
1/2 c. cheese, grated

1. Drain vegetarian beans and corn. Rinse with water.

2. Cook green pepper and onion in oil in a large skillet until soft.

3. Mash tomatoes with a fork. Add tomatoes and their juice, vegetarian beans, corn and chili powder to the skillet.

4. Cover and cook over low heat until flavors are blended, about 10 minutes.

While the bean mixture is heating:

1. Place cornmeal and water in a small saucepan.

2. Cook over medium heat. Stir while cornmeal gets thick.

3. Mix cheese with the cornmeal.

4. Spread cornmeal and cheese mixture over bean mixture to form a crust.