Frijoles Con Queso Casserole
Frijoles Con Queso Casserole recipe
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
pinto beans
heated |
|
| 4 | ounces |
cream cheese
non-fat |
|
| 1 | cup |
yogurt, non-fat
|
|
| ½ | cup |
monterey jack cheese
grated, packed |
|
| 1 | tablespoon |
water
|
|
| 1 ½ | cups |
onions
chopped |
|
| 3 | cloves |
garlic
large, minced |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
basil
|
*
|
|
black pepper
|
*
|
||
|
cayenne pepper
|
*
|
||
| 1 | medium |
zucchini
cut in chunks |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | dash |
oregano
basil, salt and pepper |
*
|
| Cornbread topping | |||
| 1 | cup |
cornmeal
yellow |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
yogurt, non-fat
|
|
| 1 | large |
liquid egg substitute
liquid |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pinto beans
heated |
|
| 115.6 | ml/g |
cream cheese
non-fat |
|
| 237 | ml |
yogurt, non-fat
|
|
| 118 | ml |
monterey jack cheese
grated, packed |
|
| 15 | ml |
water
|
|
| 355 | ml |
onions
chopped |
|
| 3 | cloves |
garlic
large, minced |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
basil
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | medium |
zucchini
cut in chunks |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | dash |
oregano
basil, salt and pepper |
*
|
| Cornbread topping | |||
| 237 | ml |
cornmeal
yellow |
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
yogurt, non-fat
|
|
| 1 | large |
liquid egg substitute
liquid |
* |
Directions
Add cream cheese, yogurt and Monterey jack cheese to hot beans and mix well.
Sauté onion, garlic, and spices in water 5 to 8 minutes and add to bean mixture. Mix and transfer to greased 2-quart casserole. Sauté zucchini 3 minutes 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℉ (190℃) F for 40 minutes.
