2 ripe avocados
1 cup nonfat buttermilk
1/4 cup extra-virgin olive oil
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons ground pepper
8 cups fresh baby spinach
4 cups sliced fresh mustard greens
1 1/2 cups halved green tomatoes
1 1/2 cups shredded Monterey Jack cheese with peppers
One 15.5-ounce can kidney beans, drained and rinsed
One 14-ounce can corn kernels, drained and rinsed
3 cups cubed Buttermilk Cornbread (cut into 1/4-inch cubes), recipe follows
Nonstick cooking spray
1 1/2 cups self-rising yellow cornmeal mix
1 cup nonfat buttermilk
1 large egg