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Ingredients:
4 cup pinto beans -- heated
4 oz nonfat cream cheese
1 cup nonfat yogurt
1/2 cup monterey jack cheese --
1 grated & packed
1 tbsp water
1 1/2 cup onion -- chopped
3 large cloves garlic -- minced
3/4 tsp salt
1/2 tsp cumin
1/2 tsp basil
1 lots of black pepper
1 lots of cayenne pepper
1 medium zucchini -- cut in chunks
2 medium tomatoes -- chopped
1 dash oregano, basil, salt and
1 pepper
1 cornbread topping:
1 cup yellow cornmeal
1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1/2 cup nonfat yogurt
1 large egg substitute, liquid
Instructions:
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.
~ - - - - - - - - - - - - - - - - -=20
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)
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
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