Southwestern Veggie Bake

A little spicy for us that like a lot of flavor in our food. This is a great meatless meal. Our family likes it very much.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3  medium carrots, peeled and sliced
• 2  celery ribs, chopped
• 1  small onion, chopped
• 3  teaspoons chili powder
• 1  teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons butter or 2  tablespoons margarine
• 3  tablespoons all-purpose flour
• 1⁄2 cup milk
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (4 ounce) can  chopped green chilies
• 1 (11 1/2ounce) package  refrigerated  cornbread, twists

Directions

1. In a large skillet, sauté the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender.
2. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
3. Remove from the heat; add beans, corn, tomatoes and chilies.
4. Spoon into an ungreased 13x9x2-inch baking dish.
5. Separate cornbread twists; make a lattice crust over filling.
6. Bake, uncovered, at 350°F for 20-25 minutes or until cornbread is done.