Vegetable Tamale Pie

Yield: 4 servings

Vegetable Filling:
14 ounces cooked pinto beans, drained
1 cup white onion, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 jalapeno peppers, seeded and chopped
2 cups canned tomatoes, drained and chopped
6 ounces sharp Cheddar cheese, grated
8 ripe olives, sliced
3/4 teaspoon minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon chili powder

Tamale Topping:
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
3 3/4 ounces yellow cornmeal
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg (at room temperature)
1/2 cup plain yogurt
2 teaspoons margarine, melted and cooled
1 tablespoon chives, cut to garnish (optional)

Heat oven to 375 degrees F.

Spray an 8-inch square pan with nonstick 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 vegetable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a wooden pick inserted in center of topping comes clean.