Tamale Pie

Adapted the Moosewood Cookbook

2 teaspoons olive oil

1 cup chopped onion
3 tablespoons minced garlic
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 -2 tablespoon water
1 cup peeled and diced carrots
1 cup diced red bell peppers
1 cup frozen or fresh corn kernels
1 cup diced zucchini
1 small fresh green chili peppers, minced, seeds removed for a milder hot
2 cups canned crushed or diced tomatoes ( 15-oz. can, undrained)
2 cans cooked pinto beans, kidney beans or black beans (15-oz. can)
salt & freshly ground black pepper
4 ounces grated low-fat cheddar cheese
3/4 cup cornmeal
1 tablespoon white flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 egg whites, beaten
1/2 cup buttermilk
2 teaspoons vegetable oil

minced scallions
chopped fresh cilantro
low fat sour cream (optional)

Warm the olive oil in a heavy or nonstick saucepan. Add onion and garlic, cover, and cook on medium heat for about 10 minutes.

Add cumin, coriander, oregano plus enough water to prevent sticking. Add the carrots, cover, and cook for 5 minutes.
Add the bell peppers, zucchini, corn and chile. Cover, and cook for another 5 minutes.

Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes.
Remove from the heat. Add salt and black pepper to taste.

Preheat the oven to 400*.
Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil. Pour in the vegetable-bean mixture in the bottom of the dish. Sprinkle with cheddar cheese.

In a separate bowl, combine the cornmeal, flour, salt, baking powder, and baking soda.

In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil. Gently fold the wet ingredients into the dry, stirring, just until mixed. Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula.

Bake for 30 to 35 minutes, until the top is golden.

Garnish with minced scallions, chopped cilantro and low fat sour cream.