Vegetable Casserole

Ingredients:

1 tablespoon olive oil,

 1 chopped onion,

2 carrots, chopped,

2 chopped celery stalks,

(14.5 ounces) diced tomatoes,

1 (15 ounce) can kidney beans,

drained and rinsed, 1 (15 ounce) can black beans,

drained and rinsed,

10 ounce corn, 1 cup shredded cheddar cheese,

1/2 cup bread crumbs,

1/4 teaspoon salt,

1/4 teaspoon black pepper

Instructions:

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the diced tomatoes, kidney beans, black beans, corn, cheddar cheese, bread crumbs, salt, and pepper. Pour the mixture into a 9x13 inch baking dish. Bake for 20-25 minutes, or until the cheese is melted and bubbly.