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Ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 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 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

Description

This Is A Good Vegetarian Tex Mex Recipe, The Beans Make It Really Filling. The Desciption On The Recipe Was That It Had A 'moist' Cornbread Topping...mine Came Out Somewhat Dry, So Next Time I Will I..

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