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VEGETABLE TAMALE PIE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Low-cal
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----VEGETABLE FILLING-----
14 oz Beans, cooked pinto -- drained
1 c Onion, white -- chopped
1/2 c Pepper, green bell -- cubed
2 Pepper, jalapeno -- seeded and
-chopped
2 c Tomatoes, chopped canned
-drained
1/2 c Pepper, red bell -- cubed
6 oz Cheese, sharp cheddar
-grated
8 Olives, ripe -- sliced
3/4 ts Garlic
3/4 ts Cumin, ground
3/4 ts Chile powder
-----TAMALE TOPPING-----
1/2 c Flour, all purpose
1 tb Flour, all purpose -- (add to
-above)
1 1/2 ts Baking powder
3 3/4 oz Cornmeal, yellow
1/2 ts Baking soda
1/8 ts Salt
1 lg Egg -- @ room temp
1/2 c Yogurt, plain
2 ts Margarine -- melted & cooled
1 tb 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.
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