Recipe - Frijoles Con Queso Casserole

4 cup Pinto beans; heated
4 ounce Nonfat cream cheese
1 cup Nonfat yogurt
One half cup Monterey jack cheese; grated
& packed
1 tablespoon Water
1 One half cup Onion; chopped
3 lg Clov garlic; minced
Three fourths teaspoon Salt
One half teaspoon Cumin
One half teaspoon 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 cup Yellow cornmeal
One half cup Flour
One half teaspoon Salt
1 teaspoon Baking powder
One half cup 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 58 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 cea260@airmail.net

Recipe by: Cindy Brinkman(Sports Trek)

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998