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Ingredients
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4 corn tortillas (halved)
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1 cup chopped onion
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½ cup chopped green pepper
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½ tsp minced garlic
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1 tsp[ ground oregano leaves
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½ tsp ground cumin
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1 tbsp fat-free chicken stock
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2 cups canned kidney beans (rinsed and
drained)
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1 cup non-fat cheddar cheese (grated)
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1½ cup skim milk
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4 egg beaters
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Taco sauce or salsa (optional)
Method
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Spray non-fat cooking spray onto a
12 x 8 x 2 inch casserole dish and arrange the tortilla pieces
in the bottom then set aside.
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Cook onion, green pepper, garlic,
oregano and cumin in chicken stock over medium heat until
ingredients become tender.
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Stir in the kidney beans, scoop
half of the mixture over the tortillas; repeat layers once.
sprinkle with cheese and set aside.
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Use a bowl to combine milk and egg
beaters, pour evenly over cheese.
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Bake at 350°F for 30-40 minutes or
until puffed and golden brown.
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Let it stand for about 10 minutes
before serving. Serve with Taco sauce or salsa if desired.
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