Vegetable filling Edit
- 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 Edit
- 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
- Preheat oven to 375°F.
- 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 vegetable 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.
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