Tamale Veggie Pie

1c. chopped onion
1 garlic clove, minced
1 tsp. canola oil
1 can - 141/2 0z) mexican diced tomatoes
1 can - 15 ounces- pinto beans, rinsed and drained
1 c.- 4 0unces- shredded cheddar cheese.
1 can -4 oz- chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 tsp. ground cumin
3/4 tsp. chili powder
TOPPING
1 c. plus 1 tbs. flour
1/2 c. yellow corn meal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 c. plain yogurt
2 tsp. butter, melted
In a small non stick skillet coated with pam, cook onion and garlic til tender. Transfer to a large bowl.
Drain tomatoes, reserving 2 tbs. of juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapenos, cumin and chili powder. Transfer to an 8 in. square baking dish
coated with pam.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
over filling yogurt and butter, stir into dry ingredients just til moistened.
Spoon
Bake uncovered at 375 for 20 to 25Gently spread to cover top.
Whisk together the egg, min. or until the filling is bubbly and a toothpick inserted in topping comes out clean.