4 C Pinto Beans — heated
4 Oz Nonfat Cream Cheese
1 C Nonfat Yogurt
1/2 C Monterey Jack Cheese — grated & packed
1 Tbsp Water
1 1/2 C Onion — chopped
3 Lg Cloves Garlic — minced
3/4 Tsp Salt
1/2 Tsp Cumin
1/2 Tsp Basil
Lots Of Black Pepper Lots Of Cayenne Pepper 1 Med Zucchini — cut in chunks
2 Med Tomatoes — chopped
Dash Oregano, Basil, Salt And Pepper Cornbread Topping: 1 C Yellow Cornmeal
1/2 C Flour
1/2 Tsp Salt
1 Tsp Baking Powder
1/2 C Nonfat Yogurt
1 Lg Egg Substitute, Liquid
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.