Frijoles Con Queso Casserole

Name: Frijoles Con Queso Casserole
Total time: P1H
Yield: 8
Cuisine: Mexican
Ingredients: pinto beans; cream cheese; yogurt, non-fat; monterey jack cheese; water; onions; garlic; salt; cumin; basil; black pepper; cayenne pepper; zucchini; tomatoes; oregano; cornmeal; flour; salt; baking powder; yogurt, non-fat; liquid egg substitute

Submitted by pattonypond

Frijoles Con Queso Casserole recipe

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

CUPS PINTO BEANS
heated

OUNCES CREAM CHEESE
non-fat

CUP YOGURT, NON-FAT

CUP MONTEREY JACK CHEESE
grated, packed

TABLESPOON WATER

1 ½

CUPS ONIONS
chopped

CLOVES GARLIC
large, minced

TEASPOON SALT

TEASPOON CUMIN

TEASPOON BASIL *

BLACK PEPPER *

CAYENNE PEPPER *

MEDIUM ZUCCHINI
cut in chunks

MEDIUM TOMATOES
chopped

DASH OREGANO
basil, salt and pepper *

Cornbread topping

CUP CORNMEAL
yellow

CUP ALL-PURPOSE FLOUR

TEASPOON SALT

TEASPOON BAKING POWDER

CUP YOGURT, NON-FAT

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.