As colorful as a Mexican fiesta, this corn and bean main dish is a vegetarian’s delight. Serve with a cool cucumber-yogurt salad and steamed zucchini.

Makes 6 servings

Ingredients:

• 3 cups cooked Idaho small red, pinto or pink beans
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 6 tablespoons vegetable oil, divided
• 1 tablespoon flour
• 1 can (16-ounce) whole tomatoes, undrained
• 1 can (4-ounce) chopped green chilies
• 2/3 cup cornmeal
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg or 2 egg whites, beaten
• 1/4 cup milk
• 1 cup whole kernel corn, drained
• 1 cup grated Monterey Jack or Cheddar cheese

Preparation:
Drain beans well. In a large kettle, saute’ onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine 1/4 cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350 degree F. oven for 30 to 35 minutes or until cornbread is done.