*  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