| | VEGETABLE FILLING |
| 14 | oz | Beans, cooked pinto; drained |
| 1 | c | Onion, white; chopped |
| 1/2 | c | Pepper, green bell; cubed |
| 2 | | Pepper, jalapeno; seeded and chopped |
| 2 | c | Tomatoes, chopped canned; drained |
| 1/2 | c | Pepper, red bell; cubed |
| 6 | oz | Cheese, sharp cheddar; grated |
| 8 | | Olives, ripe; sliced |
| 3/4 | ts | Garlic |
| 3/4 | ts | Cumin, ground |
| 3/4 | ts | Chile powder |
| | TAMALE TOPPING |
| 1/2 | c | Flour, all purpose |
| 1 | tb | Flour, all purpose; (add to above) |
| 1 1/2 | ts | Baking powder |
| 3 3/4 | oz | Cornmeal, yellow |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1 | lg | Egg; @ room temp |
| 1/2 | c | Yogurt, plain |
| 2 | ts | Margarine; melted & cooled |
| 1 | tb | Chives; cut to garnish, opt. |
