| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Mexican | Not sent, Butter bust | 8 | Servings |
INGREDIENTS
| 4 | Corn tortillas, halved | |
| 1 | c | Onion, chopped |
| 1/2 | c | Green pepper, chopped |
| 1/2 | ts | Minced garlic |
| 1 | ts | Ground oregano |
| 1/2 | ts | Ground cumin |
| 1 | tb | Fat free chicken broth |
| 2 | c | Canned kidney beans, rinsed and drained |
| 1 | c | Non fat cheddar cheese, shredded |
| 1 1/2 | c | Skim milk |
| 1 | c | Egg substitute |
| Taco sauce or salsa, optional |
INSTRUCTIONS
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 1/2 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 <[email protected]> on Jun 03, 1997
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