 |
Frijoles Con Queso Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Mexican
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 tb Water
1 1/2 c Onion -- chopped
3 lg Cloves Garlic -- minced
3/4 ts Salt
1/2 ts Cumin
1/2 ts Basil
Lots Of Black Pepper
Lots Of Cayenne Pepper
1 md Zucchini -- cut in chunks
2 md Tomatoes -- chopped
ds Oregano, Basil, Salt And
Pepper
Cornbread Topping:
1 c Yellow Cornmeal
1/2 c Flour
1/2 ts Salt
1 t 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.
~ - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 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)
- - - - - - - - - - - - - - - - - -
|
