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Speedy Tamale Pie

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Ingredients

2 cans (15 ounces each) salt-free pinto beans, rinsed and drained

2 medium zucchini, cut into 3/4" chunks

1 can (14 1/2 ounces) mexican-style stewed tomatoes

1 cup fresh or frozen corn kernels

1 cup frozen lima beans

1 cup medium-spicy chunky salsa

2 teaspoons chili powder

1 tube (16-18 ounces) prepared polenta, cut into 1/2"-thick slices

1 cup shredded reduced-fat Cheddar or Monterey Jack cheese

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