Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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=B0 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

Recipe By : Cindy Brinkman(Sports Trek)

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