Cornbread Casserole

6 WW points per 1 1/2 cup serving

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (10 ounce) can red kidney beans
• 1 (16 ounce) can black beans
• 1  cup  chopped green pepper
• 1  cup frozen corn, thawed
• 1 (15 ounce) can low-sodium crushed tomatoes
• 1  cup  low-fat cheese dip
• 1  cup low-fat salsa
• 1  teaspoon chili powder
• 1⁄4 cup  shredded low-fat cheddar cheese
• 1⁄4 teaspoon cumin
• 1  package  cornbread mix

Directions

1. Preheat oven to 400 degrees,rinse beans with cold water and drain.
2. In 9x13 baking dish,combine beans,peppers,corn,tomatoes,dip cheese,and spices.
3. In medium bowl,make cornbread mix,using egg substitute and skim milk if eggs and milk are required.
4. Spoon mix evenly over bean mixture.
5. Bake until heated through and cornbread is lightly browned (approximately 25-30 minutes).