Frijoles Con Queso Casserole
| Yield: | 8 Servings |
| Categories: |
| 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 |
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