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Vegetable Tamale Pie

beans, low-cal, main dish, pies, vegetables

----VEGETABLE FILLING----
14 oz beans, cooked pinto; drained
1 cup onion, white; chopped
1/2 cup pepper, green bell; cubed
2 pepper, jalapeno; seeded and chopped
2 cup tomatoes, chopped canned; drained
1/2 cup pepper, red bell; cubed
6 oz cheese, sharp cheddar; grated
8 olives, ripe; sliced
3/4 teaspoon garlic
3/4 teaspoon cumin, ground
3/4 teaspoon chile powder
----TAMALE TOPPING----
1/2 cup flour, all purpose
1 tablespoon flour, all purpose; (add to above)
1 1/2 teaspoon baking powder
3 3/4 oz cornmeal, yellow
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg; @ room temp
1/2 cup yogurt, plain
2 teaspoon margarine; melted & cooled
1 tablespoon chives; cut to garnish, opt.

Preheat oven to 375øF. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. 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 vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.

Yield: 4 servings

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