1 clove garlic, minced
2 cups sliced onions
1 tablespoon oil
3 carrots, coarsely shredded
1 medium zucchini, sliced, slices cut in half
1 medium yellow squash, sliced, slices cut in half
1 (28-ounce) can tomatoes, undrained
½ if a 4-ounce can chopped green chilies
1 (16-ounce) can black beans, drained (or two cups)
Hot pepper sauce, salt and pepper to taste
Shredded Cheddar Cheese
In large skillet, sauté garlic and onions in oil for about 5 minutes. Add carrots, zucchini, yellow squash, tomatoes, and green chilies. Cook uncovered, for 15 minutes or until vegetables are tender. Stir in black beans and season to taste with hot pepper sauce, salt and pepper.
To serve, spoon over cornbread and sprinkle with cheese.
2 cups cornmeal mix
2 cups buttermilk
¼ cup cooking oil
Preheat oven to 425 degrees. Place oil in an iron skillet. Tilt skillet to coat bottom and put in over to heat skillet. Combine cornmeal mix, egg, and buttermilk. Pour hot oil from skillet into mixture and stir to combine. Pour mixture into hot skilled and bake for 20 minutes or until browned.