Tamale Pie

One of my favorite recipes so far...

ONE

1 tsp olive oil

1 onion, chopped

6 cloves garlic, chopped or pressed

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TWO

1 tbsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

1 or 2 tbsp water

1 cup carrots, diced

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THREE

1 cup bell peppers (red and/or green), diced

1 cup zucchini, diced

1 small fresh chile, seeds removed, minced

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FOUR

15 oz can crushed tomatoes, undrained

15 oz canned beans, drained and rinsed

salt and pepper to taste

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FIVE

3/4 cup cornmeal

1 tbsp unbleached white flour

1/2 tsp salt

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

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SIX

2 egg replacer (or egg whites)

1/2 nonfat buttermilk

2 tsp canola or vegetable oil

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chopped fresh cilantro

nonfat plain yogurt

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In a saucepan, sauté the ingredients in ONE, covered, until the onions are translucent. Add ingredients in TWO and cook for 5 minutes. Add more water if sticking. Add ingredients in THREE and cook for 5 more minutes. Stir in ingredients in FOUR and cook for 5-10 minutes. Remove from heat.

Preheat the oven at 400F. Prepare a 2-quart casserole dish with a light coat of oil/cooking spray. Spread the veggie/bean mixture evenly.

In a bowl, combine ingredients in FIVE. In another bowl, mix ingredients in SIX. Fold wet ingredients into the dry mixture. Pour the batter on top of the veggie/bean mixture, pressing and spreading it with a spatula. Bake for 30-35 minutes until top is golden and a skewer inserted on the topping comes out clean. Garnish with cilantro and serve with a dollop of yogurt.

Note: If, like me, you think cilantro is one of the best herbs in the world, add lots of chopped cilantro with FOUR.

Original from Moosewood Low-Fat  Favorites