Yield: 8 servings
Measure | Ingredient |
---|---|
4 eaches | Corn tortillas, halved |
1 cup | Chopped onion |
½ cup | Chopped green pepper |
½ teaspoon | Minced garlic |
1 teaspoon | Ground oregano leaves |
½ teaspoon | Ground cumin |
1 each | Tb fatfree chicken broth |
2 cups | Canned kidney beans, rinsed and drained |
1 cup | Nonfat Cheddar cheese, grated |
1½ cup | Skim milk |
1 cup | Egg Beaters |
1 each | Taco Sauce or salsa, optional |
Arrange the tortillas on the bottom of a 12 x 8 x 2" casserole dish that has been sprayed with a nonfat spray. Set aside. In a nonstick skillet over medium heat, cook onion, pepper, garlic, oregano, and cumin in chicken broth until tender. Stir in the kidney beans. Spoon 1⅕ of the mixture over the tortillas; repeat layers once. Sprinkle with the cheese and set aside. In a bowl, combine milk and Egg Beaters; pour evenly over cheese. Bake at 350F 30-40 minutes or until puffed and golden brown. Let stand 10 minutes before serving. Serve with taco sauce or salsa if desired. Per serving: 146 cal., 1g fat (6%), 4mg chol., 4g fiber, 15g pro., 22g carb., 412mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-17-95