From Paulette Vickery's Recipe Collection

BB: FAVORITE MEXICAN EGGS OLAY

cheese/eggs

4 each corn tortillas halved
1 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon minced garlic
1 teaspoon ground oregano
1/2 teaspoon ground cumin
1 tablespoon nonfat chicken broth
2 cup canned kidney beans
1 cup nonfat cheddar cheese
1 1/2 cup skim milk
4 each egg beaters
1 single taco sauce or salsa

Arrange tortilla halves in the bottom of a 12-8 inch baking dish that has been sprayed with nonstick cooking spray, and set aside. In a nonstick skillet over medium heat cook onion, green pepper, garlic, oregano and cumin, in chicken broth until tender. Stir in rinsed and drained kidney beans. Spoon 1/2 of the mixture over tortillas, and repeat layers once. Sprinkle with cheese and set aside. In a bowl combine milk and egg beaters. Pour evenly over cheese. Bake at 350 degrees, 30-40 minutes, or until puffed and golden brown. Let stand 10 minutes before serving. Serve with taco sauce or salsa if desired. Per serving: fat 1 G, cholesterol 4 MG, fiber 4 G, calories 146, 6 percent calories from fat, protein 15 G, carbohydrate 22 G, sodium 412 MG.

Yield: 8 servings