Vegetable Tamale Pie

Ingredients

Vegetable filling

• 14 oz pinto beans, cooked, drained
• 1 cup white onion, chopped
• ½ cup green bell pepper, cubed
• 2 jalapeno peppers, seeded and chopped
• 2 cup tomatoes, chopped canned drained
• ½ cup red bell pepper, cubed
• 6 oz sharp cheddar cheese, grated
• 8 ripe olives sliced
• ¾ tsp garlic
• ¾ tsp cumin, ground
• ¾ tsp chile powder

Tamale topping

• ½ cup + 1 tbsp all purpose flour
• 1½ tsp baking powder
• 3¾ oz yellow cornmeal
• ½ tsp baking soda
• ⅛ tsp salt
• 1 large egg at room temperature
• ½ cup plain yogurt
• 2 tsp margarine, melted and cooled
• 1 tbsp chives, cut to garnish, optional

Directions

1. Preheat oven to 375°F.
2. Spray an 8"x8" pan with non-stick cooking spray.
3. Into prepared baking pan, place all filling ingredients.
4. Toss until well mixed; set aside.
5. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed.
6. In a small bowl, beat yogurt, egg and margarine.
7. Add to dry ingredients and stir just until dry ingredients are moistened.
8. Spoon mixture evenly on top of vegetable filling.
9. If desired, sprinkle evenly with chives.
10. Bake 35 – 40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.