Mexican Eggs Ole
|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.
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.