Frijoles Con Queso Casserole

Ingredients

950 gr pinto beans heated
110 ml nonfat cream cheese
350 ml nonfat yogurt
60 gr monterey jack cheese packed
16 ml water
180 gr onion
3 garlic
3 gr salt
1 gr cumin
1 gr basil
1 lots of black pepper
1 lots of cayenne pepper
1 zucchini in chunks
2 tomatoes
1 gr salt and pepper
120 gr cornmeal
65 gr flour
5 gr baking powder
1 egg substitute

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 litre 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 190ºC for 40 min.