Served as main course. Non-vegetarian dish.

Mexican

4 Corn Tortillas, halved

1 cup Onion, chopped

1/2 cup Green Pepper, chopped

1/2 teaspoon minced Garlic

1 teaspoon ground Oregano

1/2 teaspoon ground Cumin

1 Tablespoon fat free Chicken Broth

2 cup canned Kidney Beans, rinsed and drained

1 cup non fat Cheddar Cheese, shredded

1 1/2 cup Skim Milk

1 cup Egg Substitute

Taco Sauce or Salsa, optional

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.

Serves: 8

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