Vegetable Tamale Pie

• 14 ounces beans cooked pinto, drained
• 1 cup onions white, chopped
• 1/2 cup green bell peppers green bell, cubed
• 2 each black pepper jalapeno, seeded and chopped
• 2 cups tomatoes canned, chopped, drained
• 1/2 cup sweet red bell peppers red bell, cubed
• 6 ounces cheese sharp cheddar, grated
• 8 each olives ripe, sliced
• 3/4 teaspoon garlic
• 3/4 teaspoon cumin ground
• 3/4 teaspoon chili powder
• 1/2 cup flour, all-purpose
• 1 tablespoon flour, all-purpose , (add to above)
• 1 1/2 teaspoons baking powder
• 3 3/4 ounces cornmeal yellow
• 1/2 teaspoon baking soda
• 18 teaspoon salt
• 1 large eggs at room temperature
• 1/2 cup yogurt, plain
• 2 teaspoons margarine melted and cooled
• 1 tablespoon chives cut to garnish, optional

1. Preheat oven to 375F (190C).
2. Spray an 8 x8 inch pan with non-stick cooking spray.
3. Into prepared baking pan, place all filling ingredients.
4. Toss until well mixed; set aside.
5. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed.
6. In a small bowl, beat yogurt, egg and margarine.
7. Add to dry ingredients and stir just until dry ingredients are moistened.
8. Spoon mixture evenly on top of vegatable filling.
9. If desired, sprinkle evenly with chives.
10. 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.

pinto, onions white, green bell peppers, black pepper, tomatoes, sweet red bell peppers red bell, cheddar, olives, garlic, cumin ground, chili powder, flour, flour, baking powder, cornmeal yellow, baking soda, salt, eggs, yogurt, margarine, chives

Taken from recipeland.com/recipe/v/vegetable-tamale-pie-43904 (may not work)