Ingredients
1 cup chopped onion1 teaspoon canola oil1 garlic clove, minced1 can (14-1/2 ounces) Mexican diced tomatoes1 can (15 ounces) pinto beans, rinsed and drained1 cup shredded reduced-fat cheddar cheese1 can (4 ounces) chopped green chiles1 jalapeno pepper, seeded and chopped3/4 teaspoon ground cumin3/4 teaspoon chili powderTOPPING:1/2 cup plus 1 tablespoon all-purpose flour1/2 cup yellow cornmeal1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 large egg1/2 cup plain yogurt2 teaspoons butter, melted
Preparation
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.
Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
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.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.
