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Mexican Eggs Ole

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  Corn tortillas 4 , halved
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Minced garlic 1⁄2 Teaspoon (In A Jar)
  Ground oregano 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Fat-free chicken broth 1 Tablespoon
  Canned kidney beans 2 Cup (32 tbs), drained, rinsed
  Non fat cheddar cheese 1 Cup (16 tbs), grated
  Skim milk 1 1⁄2 Cup (24 tbs)
  Egg beaters 4 (1 Carton)

Arrange the tortilla pieces in the bottom of a 12 x 8 x 2-inch casserole dish that has been sprayed with a non-fat 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 bow!, combine milk and Egg Beaters; pour evenly over cheese.
Bake at 350° F.for 30-40 minutes or until puffed and golden brown.
Let stand 10 minutes before serving.
Serve with taco sauce or salsa if desired.

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Mexican Eggs Ole Recipe