Title: Mexican Eggs Ole
Categories: Not sent, Butter bust
Yield: 8 Servings

4 Corn tortillas, halved
1 c Onion, chopped
1/2 c Green pepper, chopped
1/2 ts Minced garlic
1 ts Ground oregano
1/2 ts Ground cumin
1 tb Fat free chicken broth
2 c Canned kidney beans, rinsed
-and drained
1 c Non fat cheddar cheese,
-shredded
1 1/2 c Skim milk
1 c 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.

NOTES : Per serving: cals - 146 - 6%ff fat - 1 g carbs - 22g

Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The
Taillons on Jun 03, 1997