Tamale Veggie Pie

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 (14 1/2 ounce) can mexican-style tomatoes
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup low-fat cheddar cheese, shredded
• 1 (4 ounce) can chopped green chilies
• 1 jalapeno pepper, seeded and chopped
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup egg substitute
• 1/2 cup plain fat-free yogurt
• 2 teaspoons butter, melted

Recipe

• 1 in a small nonstick skillet coated with nonstick cooking spray, cook onion and garlic in oil until tender. transfer to a large bowl. drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
• 2 stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. transfer to an 8-in. square baking dish coated with nonstick cooking spray.
• 3 for topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. spoon over filling; gently spread to cover top.
• 4 bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.