| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | Mexican | Beans, Casseroles, Ethnic, Low-fat/low, Mexican | 6 | Servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 15 | oz | Black beans — canned |
| 1/2 | c | Lowfat 2% milk |
| 2 | Egg whites | |
| 1 | c | Onion — chopped |
| 1 | c | Green bell pepper — |
| Chopped | ||
| 1/2 | c | Vegetable stock, condensed |
| 2 | Cloves garlic — finely | |
| Chopped | ||
| 8 | oz | Green chiles — chopped, |
| Drained | ||
| 4 | c | Lowfat tortilla chips — |
| Coarsely chopped | ||
| 1 | c | Lowfat cheddar cheese — |
| Shredded |
INSTRUCTIONS
Heat oven to 375F. Spray 2-qu casserole with spray. In blender, mix beans, milk, and egg whites until smooth. Set aside. Cook onion, bell pepper, stock, garlic, chilies in 10-inch skillet over medium heat for 5 min., stirring occasionally, until onion is tender. Place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese. Bake 30-35 min. until hot and cheese is golden-brown.Serve with chili sauce if desired. Recipe By : Shape From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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