Tamale Veggie Pie

• 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
• 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

1. 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.
2. Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
3. 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.
4. Bake, uncovered, at 375u0b0 for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

onion, canola oil, garlic, tomatoes, pinto beans, cheddar cheese, green chiles, pepper, ground cumin, chili powder, flour, yellow cornmeal, baking powder, baking soda, salt, egg, plain yogurt, butter

Taken from www.tasteofhome.com/recipes/tamale-veggie-pie/ (may not work)