Tamale Veggie Pie

Name: Tamale Veggie Pie
Ingredients: 1 cup chopped onion; 1 teaspoon canola oil; 1 garlic clove, minced; 1 can (14-1/2 ounces) Mexican diced tomatoes; 1 can (15 ounces) pinto beans, rinsed and drained; 1 cup shredded reduced-fat cheddar cheese; 1 can (4 ounces) chopped green chiles; 1 jalapeno pepper, seeded and chopped; 3/4 teaspoon ground cumin; 3/4 teaspoon chili powder; 1/2 cup 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 large egg; 1/2 cup plain yogurt; 2 teaspoons butter, melted

18 ingredients

4 steps

Ingredients

1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chiles
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 cup 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 large egg
1/2 cup plain yogurt
2 teaspoons butter, melted

Directions

1

In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
2

Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with 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.