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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Ingredients:
14 Ounce(s) Beans, cooked pinto; drained
1 Cup(s) Onion, white; chopped
1/2 Cup(s) Pepper, green bell; cubed
2 Pepper, jalapeno; seeded and chopped
2 Cup(s) Tomatoes, chopped canned; drained
1/2 Cup(s) Pepper, red bell; cubed
6 Ounce(s) Cheese, sharp cheddar; grated
8 Olives, ripe; sliced
3/4 Teaspoon(s) Pepper, fresh ground
3/4 Teaspoon(s) Cumin, ground
3/4 Teaspoon(s) Chile powder
1/2 Cup(s) Flour, all purpose
1 1/2 Teaspoon(s) Cinnamon, ground
3 3/4 Ounce(s) Cornmeal, yellow
1 large Egg; @ room temp
1/2 Cup(s) Yogurt, plain
2 Teaspoon(s) Margarine; melted & cooled
1 Tablespoon(s) Chives; cut to garnish, opt. | |
Directions: 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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