Frijoles Con Queso Casserole Recipe

Name: Frijoles Con Queso Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups pinto beans heated; 4 ounces cream cheese non-fat; 1 cup yogurt, non-fat; 1/2 cup monterey jack cheese grated, packed; 1 tablespoon water; 1 1/2 cups onions chopped; 3 cloves garlic large, minced; 3/4 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon basil; 1 x black pepper; 1 x cayenne pepper; 1 medium zucchini cut in chunks; 2 medium tomatoes chopped; 1 dash oregano basil, salt and pepper; 1 cup cornmeal yellow; 1/2 cup flour, all-purpose; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 cup yogurt, non-fat; 1 large liquid egg substitute liquid

Servings: persons

4 cups pinto beans heated
4 ounces cream cheese non-fat
1 cup yogurt, non-fat
1/2 cup monterey jack cheese grated, packed
1 tablespoon water
1 1/2 cups onions chopped
3 cloves garlic large, minced
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon basil
1 x black pepper
1 x cayenne pepper
1 medium zucchini cut in chunks
2 medium tomatoes chopped
1 dash oregano basil, salt and pepper
1 cup cornmeal yellow
1/2 cup flour, all-purpose
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup yogurt, non-fat
1 large liquid egg substitute liquid

1
Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well.
2
Saute onion, garlic and spices in water 5 to 8 minutes and add to bean mixture.
3
Mix and transfer to greased 2 quart casserole.
4
Saute zucchini 3 minutes and add tomato and spices; cool.
5
Spread on top of bean mixture.
6
Mix together dry ingredients for cornbread topping.
7
Beat together yogurt and egg and add to dry ingredients.
8
Spread on top of beans and vegetables.
9
Cook at 375F (190C) F for 40 minutes.

789

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups pinto beans heated, 4 ounces cream cheese non-fat, 1 cup yogurt, non-fat, 1/2 cup monterey jack cheese grated, packed, and more.

Yes, Frijoles Con Queso Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frijoles Con Queso Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions