Mexican Casserole

Substitute any cooked beans for the cranberry beans;
black beans provide a beautiful color contrast.

Makes 4 servings

Ingredients

2 tsp vegetable oil
1 carrot, diced
1 onion, chopped
One 1-pound butternut squash, peeled, seeded and cubed
1 tbsp chili powder
2 tsp ground cumin
2 garlic cloves, minced
One 19-ounce can cranberry beans, rinsed and drained
One 14-ounce can whole tomatoes (no salt added)
1 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
3/4 tsp salt
1/2 cup yellow cornmeal
1/3 cup shredded Monterey Jack cheese
1/2 red bell pepper, seeded and finely diced
2 tbsp chopped cilantro
1/2 tsp freshly ground black pepper

In a medium nonstick skillet, heat the oil. Add the carrot and onion; cook,
stirring as needed, until softened, about 5 minutes. Add the squash, chili
powder, cumin and garlic; cook, stirring as needed, until the onion is golden,
4-5 minutes longer. Stir in the beans, tomatoes, oregano, cloves, cayenne and
1/4 tsp of the salt; bring to a boil. Reduce the heat and simmer, breaking up
the tomatoes with a spoon and stirring as needed, until thickened, 18-20
minutes. Meanwhile, preheat the oven to 350 degrees. In a medium saucepan,
combine the cornmeal, the remaining 1/2 tsp of salt and 2 cups water;
bring to a boil, whisking constantly. Reduce the heat and simmer, whisking
constantly, until the mixture is very thick and pulls away from the sides
of the pan, about 15 minutes. Cool slightly, then stir in the cheese, bell
pepper, cilantro and black pepper. Transfer the squash mixture to a 9-inch
square baking dish; top with the cornmeal mixture. Bake until the casserole
is bubbling and lightly browned, about 40 minutes.

POINTS:  5

SELECTIONS:  1 Fat, 2 Protein/Milk, 1 Fruit/Vegetable, 2 Breads

PER SERVING:  339 Calories, 7 g Total Fat, 2 g Saturated Fat,
10 mg Cholesterol, 932 mg Sodium, 61 g Total Carbohydrate,
12 g Dietary Fiber, 13 g Protein, 236 mg Calcium