Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BEAN FILLING***
   2      tablespoons   canola or olive oil
   2      teaspoons     ground cumin
   1                    onion -- finely diced
     1/2                green pepper -- finely diced
     1/2                red bell pepper -- finely diced
   2                    hot red or green -- (1-3)
                        peppers -- finely diced
   1      15 oz. can    diced tomatoes
                        with juice
   1      15 oz can     black beans
                        rinsed and drained
   2      tablespoons   chopped fresh cilantro
                        (optional)
                        salt and pepper to taste
                        ***CORN BREAD TOPPING***
   1      cup           yellow cornmeal
     3/4  cup           all-purpose flour
   2      tablespoons   sugar
   2      teaspoons     baking powder
   1      teaspoon      salt
   1      cup           skim or low-fat milk
   2                    egg whites
   2      tablespoons   canola or vegetable oil

Preparation:

Preheat oven to 425F. Prepare bean filling: Heat 2 tablespoons oil in large ovenproof nonstick or cast iron skillet over medium-high heat. Stir in cumin. Add onion, bell peppers and hot peppers and saute until onion is translucent, about 3-5 minutes. Then add tomatoes and juice, black beans and cilantro, if using. Cook for 1 minute more. Remove from heat. Season with salt and pepper. Prepare Corn-Bread Topping: In a medium-size bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place milk in a large glass measuring cup. Add egg whites and oil to milk and mix well. Pour into flour mixture and stir just until moistened. Batter will be lumpy. Spread batter as evenly as possible over beans in skillet. Bake for about 20-25 minutes, or until top is golden and firm. Let stand for about 5 minutes before serving the pie server or spoon.