*  Exported from  MasterCook  *
 
                        Frijoles Con Queso Casserole
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
            ds           Oregano, Basil, Salt And
                         Pepper
                         Cornbread Topping:
    1       c            Yellow Cornmeal
      1/2   c            Flour
      1/2   ts           Salt
    1       t            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° for 40 min.
   
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   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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