Frijoles Con Queso Casserole

• 4 cups pinto beans heated
• 4 ounces cream cheese non-fat
• 1 cup yogurt, non-fat
• 1/2 cup monterey jack cheese grated, packed
• 1 tablespoon water
• 1 1/2 cups onions chopped
• 3 cloves garlic large, minced
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon basil
• 1 x black pepper
• 1 x cayenne pepper
• 1 medium zucchini cut in chunks
• 2 medium tomatoes chopped
• 1 dash oregano basil, salt and pepper
• 1 cup cornmeal yellow
• 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup yogurt, non-fat
• 1 large liquid egg substitute liquid

1. Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well.
2. Saute onion, garlic and spices in water 5 to 8 minutes and add to bean mixture.
3. Mix and transfer to greased 2 quart casserole.
4. Saute zucchini 3 minutes and add tomato and spices; cool.
5. Spread on top of bean mixture.
6. Mix together dry ingredients for cornbread topping.
7. Beat together yogurt and egg and add to dry ingredients.
8. Spread on top of beans and vegetables.
9. Cook at 375F (190C) F for 40 minutes.

pinto beans, cream cheese, yogurt, cheese, water, onions, garlic, salt, cumin, basil, black pepper, cayenne pepper, zucchini, tomatoes, oregano basil, cornmeal yellow, flour, salt, baking powder, yogurt, liquid egg substitute liquid

Taken from recipeland.com/recipe/v/frijoles-con-queso-casserole-32578 (may not work)