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Black Bean and Corn Casserole

1 tb Olive oil
1 c Chopped onions
2 ts Chili powder
1 1/4 c Skim milk
15 oz Canned black beans; drained
15 oz Canned corn kernels; drained
24 oz Canned stewed tomatoes
4 oz Canned chopped green chilies
3/4 c Yellow cornmeal
1/4 c Shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish. In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 cup cornmeal into mixture. In small bowl, mix remaining 1/2 cup cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm.

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