Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Corn tortillas, halved -and drained
1 c Chopped onion 1 c Nonfat Cheddar cheese,
1/2 c Chopped green pepper -grated
1/2 t Minced garlic 1 1/2 c Skim milk
1 t Ground oregano leaves 1 c Egg Beaters
1/2 t Ground cumin 1 ea Taco Sauce or salsa,
1 ea Tb fatfree chicken broth -optional
2 c Canned kidney beans, rinsed

Arrange the tortillas on the bottom of a 12 x 8 x 2" casserole dish
that has been sprayed with a nonfat spray. Set aside. In a nonstick
skillet over medium heat, cook onion, pepper, garlic, oregano, and
cumin in chicken broth until tender. Stir in the kidney beans. Spoon
1.2 of the mixture over the tortillas; repeat layers once. Sprinkle
with the cheese and set aside. In a bowl, combine milk and Egg
Beaters; pour evenly over cheese. Bake at 350F 30-40 minutes or until
puffed and golden brown. Let stand 10 minutes before serving. Serve
with taco sauce or salsa if desired. Per serving: 146 cal., 1g fat
(6%), 4mg chol., 4g fiber, 15g pro., 22g carb., 412mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.

Submitted By CAROLYN SHAW On 02-17-95

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