Mexican eggs ole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Corn tortillas, halved | |
| 1 | cup | Onion, chopped |
| ½ | cup | Green pepper, chopped |
| ½ | teaspoon | Minced garlic |
| 1 | teaspoon | Ground oregano |
| ½ | teaspoon | Ground cumin |
| 1 | tablespoon | Fat free chicken broth |
| 2 | cups | Canned kidney beans, rinsed and drained |
| 1 | cup | Non fat cheddar cheese, shredded |
| 1½ | cup | Skim milk |
| 1 | cup | Egg substitute |
| Taco sauce or salsa, optional | ||
Directions
Arrange the tortilla pieces in the bottom of a 12x8x2-inch casserole dish that has been sprayed with cooking spray. Set aside. In a non-stick skillet over medium heat, cook onion, green pepper, garlic, oregano and cumin in chicken broth until tender. Stir in kidney beans. Spoon ½ of the mixture over the tortillas; repeat layers once. Sprinkle with cheese and set aside.
In a bowl, combine milk and egg substitute; pour evenly over cheese. Bake at 350° for 30-40 minutes or until puffed and golden brown. Let stand 10 minutes before serving. Serve with taco sauce or salsa if desired.
NOTES : Per serving: cals - 146 - 6%ff fat - 1 g carbs - 22g Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The Taillons <taillon@...> on Jun 03, 1997