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)
- 950 gr pinto beans heated
- 350 ml nonfat yogurt
- 180 gr onion (chopped)
- 120 gr cornmeal (yellow)
- 65 gr flour
- 60 gr monterey jack cheese packed (grated)
- 110 ml nonfat cream cheese
- 16 ml water
- 5 gr baking powder
- 3 gr salt
- 1 gr cumin
- 1 gr basil
- 1 gr 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 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.
