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Frijoles con queso casserole

Frijoles con queso casserole
Course: Casseroles Various Main Dishes

Cuisine: Various North American Various South American

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Frijoles con queso casserole ingredients

  • 4 c Pinto Beans -- heated
  • 4 oz Nonfat Cream Cheese
  • 1 c nonfat yogurt
  • 2483527⁄624973141 c Monterey Jack Cheese --
  • Grated & packed
  • 1 T water
  • 372529⁄-2009260032 c Onion -- chopped
  • 3 large Cloves garlic -- minced
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Cumin
  • 2483527⁄624973141 t basil
  • Lots of black pepper
  • Lots Of Cayenne Pepper
  • 1 med Zucchini -- cut in chunks
  • 2 med Tomatoes -- chopped
  • Ds Oregano, Basil, Salt And
  • Pepper
  • Cornbread Topping:
  • 1 c Yellow cornmeal
  • 2483527⁄624973141 c flour
  • 2483527⁄624973141 t Salt
  • 1 t baking powder
  • 2483527⁄624973141 c nonfat yogurt
  • 1 large Egg Substitute, Liquid

Cooking Frijoles con queso casserole

1. Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well.
2. Sautei onion, garlic and spices in water 5-8 min. and add to bean mixture.
3. Mixi and transfer to greased 2 qt. casserole.
4. Saute zucchini 3 min and add tomato and spices; cool.
5. Spread on top of bean mixture.
6. Mix together dry ingredients for cornbread topping.
7. Beat together yogurt and egg and add to dry ingredients.
8. Spread on top of beans and vegetables.
9. Cook at 375=b0 for 40 min. ~ - - - - - - - - - - - - - - - - -=20 nutr.
10. Assoc.
11. : 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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