Ingredients:
• 1 onion
• 2 cloves garlic
• 1 tablespoon oil
• 400 g can Mexican tomatoes
• 420 g can chilli beans
• ¼ to ½ teaspoon chilli powder
 
Topping:
• ¼ cup fine cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup EASIYO Natural Yogurt 
Mix cornmeal, baking powder and salt together.
Lightly beat eggs and mix in yogurt. Mix into dry ingredients.
Pour over bean mixture.

Method:
Peel onion and chop finely. Crush, peel and chop garlic.
Heat oil in a frying pan and sauté onion and garlic for 5 minutes or until clear.

Add tomatoes, chilli beans and chilli powder. Pour into the bottom of a 5 cup capacity ovenproof dish.
Pour over topping, sprinkle with cheese and bake at 200 C for 20 minutes or until topping is golden and set.
Serve hot with a green salad.

Variations/Comments:
The chilli beans weren’t hot enough for our palate, so we added extra chilli.

SERVES 4