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1
Warm the olive oil in a heavy or nonstick saucepan.
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2
Add the onion and garlic, cover, and cook on medium heat for about 10 minutes.
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3
Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes.
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4
Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes.
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5
Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes.
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6
Remove from the heat.
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7
Add salt and black pepper to taste.
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8
Preheat the oven to 400*.
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9
Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil.
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10
Spread the vegetable-bean mixture in the bottom of the dish.
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11
If you are using the Cheddar cheese, sprinkle it evenly on top.
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12
Set aside.
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13
In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder, and baking soda.
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14
In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil.
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15
Gently fold the wet ingredients into the dry, stirring, just until mixed.
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16
Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula.
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17
Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean.
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18
Garnish with minced scallions, chopped cilantro,and, if you like, nonfat sour cream.
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19
Enjoy!
