Vegetable Tamale Pie
14 oz. cooked pinto beans, drained
1 C. white onion, chopped
1/2 C. green bell pepper, diced
1/2 C. red bell pepper, diced
2 jalapeño peppers, seeded and chopped
2 C. canned tomatoes, drained and chopped
6 oz. sharp cheddar cheese, grated
8 ripe olives, sliced
3/4 tsp. minced garlic
3/4 tsp. ground cumin
3/4 tsp. chili powder
1/2 C. + 1 T. all-purpose flour
1 1/2 tsp. baking powder
3 3/4 oz. yellow cornmeal
1/2 tsp. baking soda
1/8 tsp. salt
1 large egg (at room temperature)
1/2 C. plain yogurt
2 tsp. margarine, melted and cooled
1 T. chives, cut to garnish (optional)
Preheat oven to 375ºF.
Spray an 8-inch square pan with nonstick cooking spray. Into prepared
baking pan, place all filling ingredients. Toss until well mixed; set
To prepare tamale topping, in medium bowl, place flour, cornmeal, baking
powder, baking soda, and salt; stir until evenly mixed.
In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients
and stir just until dry ingredients are moistened. Spoon mixture evenly
on top of vegetable filling. If desired, sprinkle evenly with chives.
Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly
browned and a wooden pick inserted in center of topping comes clean.