Vegetable Tamale Pie

Vegetable filling

 * 14 oz pinto beans, cooked, drained
 * 1 cup white onion, chopped
 * ½ cup green bell pepper, cubed
 * 2 jalapeno peppers, seeded and chopped
 * 2 cup tomatoes, chopped canned drained
 * ½ cup red bell pepper, cubed
 * 6 oz sharp cheddar cheese, grated
 * 8 ripe olives sliced
 * ¾ tsp garlic
 * ¾ tsp cumin, ground
 * ¾ tsp chile powder

Tamale topping

 * ½ cup + 1 tbsp all purpose flour
 * 1½ tsp baking powder
 * 3¾ oz yellow cornmeal
 * ½ tsp baking soda
 * ⅛ tsp salt
 * 1 large egg at room temperature
 * ½ cup plain yogurt
 * 2 tsp margarine, melted and cooled
 * 1 tbsp chives, cut to garnish, optional

Directions

 * 1) Preheat oven to 375°F.
 * 2) Spray an 8"x8" 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 vegetable filling.
 * 9) If desired, sprinkle evenly with chives.
 * 10) Bake 35 – 40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.