| 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 <taillon@access.mountain.net> on Jun 03, 1997
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