Spicy Black Bean Tortilla Piebeans, cheese, ethnic, low-fat/low-cal, mexican vegetarian, casseroles nonstick cooking spray 15 ounces black beans; canned 1/2 cup lowfat 2% milk 2 egg whites 1 cup onion; chopped 1 cup green bell pepper; chopped 1/2 cup vegetable stock, condensed 2 cloves garlic; finely chopped 8 ounces green chiles; chopped, drained 4 cups lowfat tortilla chips; coarsely chopped 1 cup lowfat cheddar cheese; shredded Heat oven to 375F. Spray 2-qu casserole with spray. In blender, mix beans, milk, and egg whites until smooth. Set aside. Cook onion, bell pepper, stock, garlic, chilies in 10-inch skillet over medium heat for 5 min., stirring occasionally, until onion is tender. Place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese. Bake 30-35 min. until hot and cheese is golden-brown. Serve with chili sauce if desired. |
