1    19 oz can Kidney Beans
4    Cloves garlic
1 lg Onion, chopped
2 md Green peppers,
-diced
2 md Carrots, diced
1 md Jalapeno, seeded &
-chopped
2 tb Dried oregano
1 tb Ground cumin
1    16 oz. can whole tomatoes,
-drained
1 c  Whole kernel corn
3 1/2 c  Water
1 1/2 c  Yellow cornmeal
1 c  Shredded low fat
-cheddar
1/4 ts Black pepper
1 c  Shredded Monterey Jack
-cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat
reserved bean liquid to a boil over medium heat. Add onion, garlic, green
pepper, carrots, jalapeno, oregano and cumin. Cover and cook, stirring
occasionally, until vegetables are tender and liquid is absorbed. About 10
min. Add drained beans, corn and tomatoes; cook uncovered, stirring
occasionally, for about 15 minutes or until thickened. Preheat oven to 350
deg. In a 2 quart saucepan, heat water, cornmeal and black pepper to
boiling, stirring constantly. Cook for 5 minutes until well thickened. Into
an 11 inch round baking dish, pour half of the bean mixture, spreading
evenly around bottom of dish. Spread half of cornmeal mixture evenly over
the bean mixture. Sprinkle with half of the cheese. Repeat layering. Bake
for 35 minutes or until bubbly and brown. Cool for 10 minutes before
serving.