INGREDIENTS
1/2 cup
Cilantro
1 cup
Corn, frozen
1 tsp
Oregano, dried
3 cups
Pinto beans, cooked (or canned)
1 15 ounce can
Tomatoes
1 1/2 cups
Salsa
1/4 tsp
Cayenne
1 cup
Cornmeal
1/2 tsp
Salt
2 tsp
Cumin
2 cups
Mexican cheese blend
1
Sour cream to serve
6
Au gratin or small oven proof dishes (or one 9 x 9 baking dish)