Vegetable Tamale Pie
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetable filling | |||
| 14 | ounces |
beans
cooked pinto, drained |
|
| 1 | cup |
onions
white, chopped |
|
| ½ | cup |
green bell peppers
green bell, cubed |
|
| 2 | each |
black pepper
jalapeno, seeded and chopped |
*
|
| 2 | cups |
tomatoes
canned, chopped, drained |
|
| ½ | cup |
sweet red bell peppers
red bell, cubed |
|
| 6 | ounces |
cheese
sharp cheddar, grated |
|
| 8 | each |
olives
ripe, sliced |
*
|
| ¾ | teaspoon |
garlic
|
|
| ¾ | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
chili powder
|
|
| Tamale topping | |||
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
all-purpose flour
, (add to above) |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 3 ¾ | ounces |
cornmeal
yellow |
|
| ½ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | large |
eggs
at room temperature |
|
| ½ | cup |
yogurt, plain
|
|
| 2 | teaspoons |
margarine
melted and cooled |
|
| 1 | tablespoon |
chives
cut to garnish, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetable filling | |||
| 404.6 | ml/g |
beans
cooked pinto, drained |
|
| 237 | ml |
onions
white, chopped |
|
| 118 | ml |
green bell peppers
green bell, cubed |
|
| 2 | each |
black pepper
jalapeno, seeded and chopped |
*
|
| 473 | ml |
tomatoes
canned, chopped, drained |
|
| 118 | ml |
sweet red bell peppers
red bell, cubed |
|
| 173.4 | ml/g |
cheese
sharp cheddar, grated |
|
| 8 | each |
olives
ripe, sliced |
*
|
| 3.8 | ml |
garlic
|
|
| 3.8 | ml |
cumin
ground |
|
| 3.8 | ml |
chili powder
|
|
| Tamale topping | |||
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
all-purpose flour
, (add to above) |
|
| 7.5 | ml |
baking powder
|
|
| 108.4 | ml/g |
cornmeal
yellow |
|
| 2.5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 1 | large |
eggs
at room temperature |
|
| 118 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
margarine
melted and cooled |
|
| 15 | ml |
chives
cut to garnish, optional |
|
Directions
Preheat oven to 375℉ (190℃).
Spray an 8 x8 inch 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 to 40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.
