Frijoles con Queso Etc. Casserole

2 cans pinto beans, drained and rinsed
1/2 cup cream cheese (4 oz.)
1 cup plain yogurt
1/2 cup grated Jack cheese (or mild white cheddar)
1 Tbs. olive oil
1 1/2 cups chopped onion
3 cloves garlic, minced
Sea salt, to taste (about 1/2 tsp.)
1/2 tsp. ground cumin
1/2 tsp. dried basil
1/4 tsp. cayenne pepper, or more to taste
Black pepper, to taste
1 medium zucchini, cut in chunks
2 medium tomatoes, chopped
salt, pepper, oregano, and basil (dash or each to taste)

Warm the beans in a saucepan until just heated through; remove from heat.

Stir in the cream cheese so it melts, then stir in the yogurt and cheese.

Saute the onions, garlic, salt, pepper, cumin, basil and cayenne in the oil until onions are soft.

Add this to the bean mixture, stirring to combine.

Pour this mixture into a buttered 2 quart casserole dish.

In the same skillet, saute the zucchini with the seasonings.

You shouldn’t need more oil, but add some water if it gets too dry.

Cook about 3 minutes and then add the tomatoes.

Cook for another 5 minutes.

Spread this mixture on top of the bean layer.

Corn bread Topping:
1 cup yellow corn meal
1/2 cup unbleached white flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup yogurt
1 large egg

Combine the dry ingredients. Preheat oven to 375˚.

Beat the yogurt and egg together, then stir into the dry ingredients until just combined.

Spread this mixture on top of the veggie layer of the casserole.

Bake 40 minutes uncovered.

Serve right away, nice and hot.

Source: Mollie Katzen’s Enchanted Broccoli Forest

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