| 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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