3 c  Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c  Green pepper, chopped
3/4 c  Onions , sliced how you like
em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2    3 cloves garlic, pressed or
Minced
1/4 c  Chuncky picante sauce
Corn meal-crust part:
1/2 c  Skim milk
1/4 c  All purpose flour
1/4 c  Yellow cornmeal
1/4 ts Chili powder
2    Eggs/egg whites/egg
-substitute, beaten
1/2 c  Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over medium heat, just until
soft. stir in rest of vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients; whisk briefly then
turn in to a vegetable-sprayed pie dish. bake at 475 for 10 minutes or
until puffy and brown. add vegetable mixture, then sprinkle cheese on top.
bake ten minutes more or so or just until the cheese is the way you like
it.