Recipe - Mexican Eggs Ole

4 Corn tortillas, halved
1 cup Onion, chopped
One half cup Green pepper, chopped
One half teaspoon Minced garlic
1 teaspoon Ground oregano
One half teaspoon Ground cumin
1 tablespoon Fat free chicken broth
2 cup Canned kidney beans, rinsed
and drained
1 cup Non fat cheddar cheese,
shredded
1 One half cup Skim milk
1 cup Egg substitute
Taco sauce or salsa,
optional

Arrange the tortilla pieces in the bottom of a 12x8x2inch casserole dish
that has been sprayed with cooking spray. Set aside. In a nonstick skillet
over medium heat, cook onion, green pepper, garlic, oregano and cumin in
chicken broth until tender. Stir in kidney beans. Spoon One half 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 3040 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 MCRecipe Digest V1 #635 by The
Taillons taillon@access.mountain.net on Jun 03, 1997