Tamale Veggie Pie

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 (14 1/2 ounce) can Mexican-style tomatoes
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup low-fat cheddar cheese, shredded
• 1 (4 ounce) canchopped green chilies
• 1 jalapeno pepper, seeded and chopped
• 34 teaspoon ground cumin
• 34 teaspoon chili powder
• 12 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 12 cup yellow cornmeal
• 12 teaspoon baking powder
• 14 teaspoon baking soda
• 14 teaspoon salt
• 12 cup egg substitute
• 12 cup plain fat-free yogurt
• 2 teaspoons butter, melted

1. In a small nonstick skillet coated with nonstick cooking spray, cook onion and garlic in oil until tender.
2. Transfer to a large bowl.
3. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
4. Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder.
5. Transfer to an 8-in.
6. square baking dish coated with nonstick cooking spray.
7. For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
8. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened.
9. Spoon over filling; gently spread to cover top.
10. Bake, uncovered, at 375 for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

onion, garlic, canola oil, tomatoes, pinto beans, lowfat, green chilies, pepper, ground cumin, chili powder, flour, flour, yellow cornmeal, baking powder, baking soda, salt, egg substitute, yogurt, butter

Taken from www.food.com/recipe/tamale-veggie-pie-209771 (may not work)