Vegetarian Tamale Pie
(From Cooking Light)
Serves 6

1/2 cup  sun-dried tomatoes, chopped
1/2 cup  boiling water
4 cups  water
1 1/2 cups  yellow cornmeal
1/4 teaspoon salt
1 cup  jalapeno jack cheese

1 cup  chopped onion
2 teaspoons  dried oregano
1 1/2 teaspoons  chili powder
1 (15-ounce) can  black beans, rinsed and drained
1 (16-ounce) can  pinto beans, rinsed and drained
1 (14 3/4-ounce) can cream-style corn
1 (4.5-ounce) can  chopped green chiles, drained
6 tablespoons  low-fat sour cream

Combine tomatoes and boiling water; let stand 20 minutes. Drain
tomatoes in a sieve over a bowl; set aside, reserving 1 tablespoon
tomato-soaking liquid. Combine 4 cups water, cornmeal, and salt in
a large saucepan, and bring mixture to a boil. Cook cornmeal mixture
over medium heat 5 minutes or until mixture is thick, stirring constantly
with a whisk. Stir in cheese. Pour half of cornmeal mixture into a lightly 
greased Pyrex pan, 13 x 9. Preheat oven to 400 degrees.
    In a large skillet, saute onion in a little olive oil til onion is soft.
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and 
chiles, and cook 1 minute. Spoon bean mixture evenly over cornmeal crust. Drop 
remaining cornmeal mixture onto bean mixture. Bake pie at 400 degrees for 30 
minutes or until set. Serve pie with lowfat sour cream.

Per serving: 417 Calories; 9g Total Fat; 18g Protein; 68g Carbohydrate; 23mg
 Cholesterol; 1389mg Sodium Food Exchanges: 4 Starch; 1 Lean Meat; 1/2 
Vegetable;  1/2 Fat