Mexican eggs ole! - butter busters ^

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

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