TAMALE VEGGIE PIE

Tamale Veggie Pie image

This warm and comforting "pie" has a thick and zippy filling and a moist, tender cornbread topping. It's an overall hearty dish for the season. Serve this with a side salad and some fruit for a great meatless meal. -Deb Perry, Bluffton, Indiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 19

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
TOPPING:
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

Steps:

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. , Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. , 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. , Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

Nutrition Facts : Calories 280 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 746mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges