1 can black beans, drained and patted dry
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 cup cooked corn
1 cup chopped red pepper
1 can tomato sauce
2 cups grated Jack cheese
yogurt or sour cream for serving
In a small bowl, season beans with cumin and oregano.
Heat oven to 350. Turn polenta into 7×11 baking dish coated with cooking spray. Add a layer of corn, then beans, then pepper. Pour tomato sauce over top. Sprinkle with cheese.
Bake, uncovered, about 30 minutes. Let stand 5 minutes. Cut into squares and serve with yogurt or sour cream.