Mexican eggs ole! - butter busters ^
8 servings
Ingredients
| Quantity | 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 |
Directions
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