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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This warm and comforting âpieâ has a thick and zippy filling and a moist, tender cornbread topping. An overall hearty dish for the season. Writes Deb Perry from Bluffton, Indiana, âServe this with a side salad and some fruit for a great meatless meal.â Ingredients:
1 cup chopped onion |
1 teaspoon canola oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) mexican diced tomatoes |
1 can (15 ounces) pinto beans, rinsed and drained |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 can (4 ounces) chopped green chilies |
1 jalapeno pepper, seeded and chopped |
3/4 teaspoon ground cumin |
3/4 teaspoon chili powder |
topping: |
1/2 cup plus 1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup yellow cornmeal |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1/2 cup plain yogurt |
2 teaspoons butter, melted |
Directions:
1. In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. 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 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. Yield: 6 servings.
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