1. 1 cup green bell pepper, chopped
2. 1/2 cup onion, chopped
3. 2 garlic cloves, chopped
4. 1 tablespoon vegetable oil
5. 1 teaspoon chili powder
6. 2 teaspoons baking powder
7. 2/3 cup tomato juice, low sodium
8. 1 can (4 oz) green chilies, chopped
9. 1 can kidney beans, drained, rinsed, mashed lightly
10. 1 can pinto beans, drained, rinsed, mashed lightly
11. 2 tablespoons egg mix combined with 1/4 cup water
12. 1/2 teaspoon cumin
13. 3/4 cup cornmeal
14. 1/2 cup cheese, shredded
15. 1/4 cup flour
16. 2 tablespoons sugar
17. 1 cup evaporated milk

1. Spray 2 loaf pans with non-stick cooking spray, set aside.
2. In a medium skillet cook bell pepper, onion and garlic in hot oil until tender.
3. Stir in kidney beans, pinto beans, tomato juice, green chilies, chili powder and cumin; heat through.
4. Spoon half of the bean mixture into each of the prepared loaf pans.
5. In a large bowl, combine cornmeal, flour, sugar and baking powder.
6. Stir in milk and egg mixture, mixing until combined.
7. Add cheese and stir just until combined.
8. Spoon cornmeal mixture over top of the bean mixture.
9. Bake uncovered for 20-30 minutes or until browned.

Calories: 190
Fat: 4 g
Cholesterol: 30 mg
Sodium: 550 mg
Carbohydrate: 28 g
Dietary fiber: 5 g
Protein: 10 g