Title: Frijoles Con Queso Casserole
Categories: Fixed
Yield: 8 Servings

4 c Pinto beans; heated
4 oz Nonfat cream cheese
1 c Nonfat yogurt
1/2 c Monterey jack cheese; grated
-& packed
1 tb Water
1 1/2 c Onion; chopped
3 lg Clov garlic; minced
3/4 ts Salt
1/2 ts Cumin
1/2 ts Basil
Lots of black pepper
Lots of cayenne pepper
1 md Zucchini; cut in chunks
2 md Tomatoes; chopped
1 ds Oregano
1 ds Salt
1 ds Basil
1 ds Pepper

-----------------------------CORNBREAD TOPPING-----------------------------
1 c Yellow cornmeal
1/2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 c Nonfat yogurt
1 lg Egg substitute; liquid

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 375ø for 40 min.

Busted by Christopher E. Eaves

Recipe by: Cindy Brinkman(Sports Trek)

Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 14, 1998