Ingredients
- 3 garlic (cloves minced)
- 2 tomatoes (chopped)
- 1 egg substitute
- 1 lots of black pepper
- 1 lots of cayenne pepper
- 1 zucchini in chunks (cut)
- 4 c pinto beans heated
- 1 1/2 c nonfat yogurt
- 1 1/2 c onion (chopped)
- 1 c cornmeal (yellow)
- 1/2 c flour
- 1/2 c monterey jack cheese packed (grated)
- 4 oz nonfat cream cheese
- 1 tbsp water
- 1 tsp baking powder
- 1 1/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp basil
- 1 dash salt and pepper
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 375F for 40 min.
