 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
1 cup chopped onion |
1 garlic clove, minced |
1 teaspoon canola oil |
1 (14 1/2 ounce) can mexican-style tomatoes |
1 (15 ounce) can pinto beans, rinsed and drained |
1 cup low-fat cheddar cheese, shredded |
1 (4 ounce) can chopped green chilies |
1 jalapeno pepper, seeded and chopped |
3/4 teaspoon ground cumin |
3/4 teaspoon chili powder |
1/2 cup all-purpose flour, plus |
1 tablespoon all-purpose flour |
1/2 cup yellow cornmeal |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup egg substitute |
1/2 cup plain fat-free yogurt |
2 teaspoons butter, melted |
Directions:
1. In a small nonstick skillet coated with nonstick cooking spray, cook onion and garlic in oil until tender. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
2. Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with nonstick cooking spray.
3. For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
4. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.
|
|