Meatless for a change.

You could probably use sour cream instead of the yogurt, or Greek yogurt might be good in this.

Vegetable Tamale Pie
Vegetable Filling:
14 ounces cooked pinto beans, drained
1 cup white onion, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 jalapeno peppers, seeded and chopped
2 cups canned tomatoes, drained and chopped
6 ounces sharp Cheddar cheese, grated
8 ripe olives, sliced
3/4 teaspoon minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon chili powder

Tamale Topping:
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
3 3/4 ounces yellow cornmeal
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg (at room temperature)
1/2 cup plain yogurt
2 teaspoons margarine, melted and cooled
1 tablespoon chives, cut to garnish (optional)

Heat oven to 375 degrees F.

Spray an 8-inch square pan with nonstick 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 wooden pick inserted in center of topping comes clean.

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This casserole cooks in the slow cooker.

Vegetarian Enchilada Casserole


1 (28 ounce) can crushed tomatoes in tomato puree
1 (14 1/2 ounce) can chunky salsa
1 (6 ounce) can tomato paste
3 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
24 ounces canned sliced ripe olives, drained

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of a four-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary.

Spread on 1/4 of the remaining tomato mixture. Top with another 1 1/4 tortillas. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.

Cover and cook on the LOW heat setting about 5 hours. Serve hot.

Makes 5 or 6 servings