Frijoles con queso casserole

8 Servings

Ingredients

Quantity Ingredient
4 cups Pinto Beans -- heated
4 ounces Nonfat Cream Cheese
1 cup Nonfat Yogurt
½ cup Monterey Jack Cheese --
Grated & packed
1 tablespoon Water
1½ cup Onion -- chopped
3 larges Cloves Garlic -- minced
¾ teaspoon Salt
½ teaspoon Cumin
½ teaspoon Basil
Lots Of Black Pepper
Lots Of Cayenne Pepper
1 medium Zucchini -- cut in chunks
2 mediums Tomatoes -- chopped
dash Oregano, Basil, Salt And
Pepper
Cornbread Topping:
1 cup Yellow Cornmeal
½ cup Flour
½ teaspoon Salt
1 teaspoon Baking Powder
½ cup Nonfat Yogurt
1 large Egg Substitute, Liquid

Directions

Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well. Saute onion, garlic and spices in water 5-8 min. and add to bean mixture. Mix and transfer to greased 2 qt. casserole. Saute zucchini 3 min and add tomato and spices; cool. Spread on top of bean mixture. Mix together dry ingredients for cornbread topping. Beat together yogurt and egg and add to dry ingredients. Spread on top of beans and vegetables. Cook at 375=B0 for 40 min.

~ - - - - - - - - - - - - - - - - -=20 Nutr. Assoc. : 0 4232 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Recipe By : Cindy Brinkman(Sports Trek)

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