Tamale Veggie Pie

This is from the Light and Tasty website 5 WW points and 1 veggie.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 1  garlic clove, minced
• 1  teaspoon canola oil
• 1 (14 1/2ounce) 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

• TOPPING

• 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.