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Frijoles con queso casserole

Yield: 8 Servings

Ingredients:

• 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 Cloves 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

Instructions:

ds Oregano Basil Salt And 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 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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