VEGETABLE FILLING
14 oz Beans, cooked pinto; drained
1 c Onion, white; chopped
1/2 c Pepper, green bell; cubed
2 Pepper, jalapeno; seeded and
-chopped
2 c Tomatoes, chopped canned;
-drained
1/2 c Pepper, red bell; cubed
6 oz Cheese, sharp cheddar;
-grated
8 Olives, ripe; sliced
3/4 ts Garlic
3/4 ts Cumin, ground
3/4 ts Chile powder
TAMALE TOPPING
1/2 c Flour, all purpose
1 tb Flour, all purpose; (add to
-above)
1 1/2 ts Baking powder
3 3/4 oz Cornmeal, yellow
1/2 ts Baking soda
1/8 ts Salt
1 lg Egg; @ room temp
1/2 c Yogurt, plain
2 ts Margarine; melted & cooled
1 tb Chives; cut to garnish, opt.
Preheat oven to 375F.
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.
Yields
4 servings