| 8 | 55 | 252 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 50 min | 6 |
| 1 can (15oz) | Black beans, canned (or pinto, drained, rinsed) |
| 5 serving | VeganEgg |
| 1/2 cup | Soy milk, unsweetened |
| 1 cup | Parmesan cheese, vegan (or other kind of vegan cheese) |
| 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 |
1. Preheat oven to 350oF.
2. Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
3. In a large bowl, stir together black beans, canned tomatoes and chiles, and salt.
4. Spread a heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
5. Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
6. Layer half of bean mixture and then 1/2 cup of shredded cheese over tortillas.
7. Add another layer with remaining 4 tortillas. Top with remaining bean mixture.
8. In a separate bowl, whisk together eggs, milk, and Tabasco sauce. Pour egg mixture over everything.
9. Bake for 30-40 minutes.
10. Top with the remaining 1/2 cup cheese and return to oven, baking uncovered, for another 5 minutes, or until cheese is melted.
11. Let stand 5-10 minutes before serving.
Beans
are a great source of protein and are high in fibre!
| Grain | 0.5 |
| Meat Alternative | 1.2 |
| Milk Alternative | 0.6 |
| Vegetables | 2.0 |
