| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Fixed | 8 | Servings | |
INGREDIENTS
| 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 | Clov 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 |
| 1 | ds | Oregano |
| 1 | ds | Salt |
| 1 | ds | Basil |
| 1 | ds | Pepper |
| 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 |
INSTRUCTIONS
CORNBREAD TOPPING 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. Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Cindy Brinkman(Sports Trek) Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
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