*  Exported from  MasterCook II  *
 
                        Frijoles Con Queso Casserole
 
 Recipe By     : Cindy Brinkman (Sports Trek)
 Serving Size  : 8    Preparation Time :0:45
 Categories    : Casseroles                       Mexican
                 Bean Dishes
 
   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      Tbsp          Water
    1 1/2  C             Onion -- chopped
    3      Lg Cloves     Garlic -- minced
      3/4  Tsp           Salt
      1/2  Tsp           Cumin
      1/2  Tsp           Basil
           Lots Of       Black Pepper
           Lots Of       Cayenne Pepper
    1      Med           Zucchini -- cut in chunks
    2      Med           Tomatoes -- chopped
           Dash          Oregano, Basil, Salt And Pepper
                         Cornbread Topping:
    1      C             Yellow Cornmeal
      1/2  C             Flour
      1/2  Tsp           Salt
    1      Tsp           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