Vegetarian Tamale Pie

Ingredients

 * 1/2 	cup sun-dried tomatoes, chopped
 * 1/2 	cup boiling water
 * 4 	cups water
 * 1 1/2 	cups yellow cornmeal
 * 1/4 	teaspoon salt
 * 1 	cup jalapeno jack cheese
 * 1 	cup chopped onions
 * 2 	teaspoons dried oregano
 * 1 1/2 	teaspoons chili powder
 * 1 (15 	ounces) can black beans, rinsed and drained
 * 1 (16 	ounces) can pinto beans, rinsed and drained
 * 1 (14.75 	ounces) can cream-style corn
 * 1 (4.5 	ounces) can chopped green chilies
 * 6 	tablespoons low-fat sour cream

Directions
Combine tomatoes and boiling water; let stand 20 minutes.

Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.

Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.

Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.

Stir in cheese.

Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.

Preheat oven to 400 degrees.

In a large skillet, saute onion in a little olive oil til onion is soft.

Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.

Spoon bean mixture evenly over cornmeal crust.

Drop remaining cornmeal mixture onto bean mixture.

Bake pie at 400 degrees for 30 minutes or until set.

Serve pie with low-fat sour cream.