| 10 | 230 | 308 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 h | 50 min | 6 |
| 1 can (15oz) | Black beans, canned (or pinto, drained, rinsed) |
| 1 cup shredded | Colby cheese |
| 5 large egg | Egg |
| 1/2 cup | Milk, fat-free (skimmed) |
| 1 cup | Pepper jack cheese (shredded) |
| 1 dash | Salt |
| 1/2 tbsp | Tabasco sauce |
| 2 can (10 oz) | Tomatoes and green chiles, canned (choice of flavour) |
| 8 small tortilla(s) | Tortilla, corn |
| 2 slice | Turkey bacon, cooked (cook on medium-high heat to desired crispiness, then crumble) |
1. In a large bowl, stir together black beans, canned tomatoes and chiles, and salt.
2. Spread a heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
3. Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
4. Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.
5. Add another layer with remaining 4 tortillas. Top with remaining bean mixture.
6. Sprinkle crumbled bacon over bean mixture.
7. In a separate bowl, whisk together eggs, milk, and Tabasco sauce. Pour egg mixture over everything.
8. Cover, and chill for at least 3 hours or overnight.
9. Preheat oven to 350 F.
10. Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
11. Bake for 30-40 minutes.
12. Top with remaining 1 cup cheese.
13. Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.
14. Let stand 5-10 minutes, uncovered, before serving.
Beans
are a great source of protein and are high in fibre!
| Grain | 0.5 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.8 |
| Vegetables | 2.0 |
