- 6
Ingredients
- 1 cup bottled salsa
- 1 can canned black beans, rinsed and drained
- 10 (6-inch) corn tortillas, cut into 1-inch strips
- Cooking spray
- 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
- 1 cup low-fat sour cream
- 1 cup fat-free milk
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1/4 cup thinly sliced green onions
Preparation
Step 1
Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
292 cal, 9.2g fat, 17.1g protein, 36.5g carbs, 4.7g fiber, 755mg sodium