South-of-the-Border Pie
Beans, rice, eggs, and cheese provide the protein while chili powder and cumin provide the Tex-Mex kick.
Prep Time:
20 mins
Total Time:
55 mins
Servings:
Makes 6 servings.
Ingredients
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1 medium onion, chopped (1/2 cup)
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2 cloves garlic, minced
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1 tablespoon olive oil or cooking oil
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1 to 2 teaspoons chili powder
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1 15-ounce can red kidney beans, rinsed and drained
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1-1/2 cups cooked brown rice
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1 cup shredded cheddar cheese (4 ounces)
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3/4 cup milk
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2 beaten eggs
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Chopped green pepper (optional)
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Nonstick spray coating
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Salsa (optional)
Directions
1.
In a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin, and salt. Cook for 1 minute more. Cool. Stir in beans, cooked rice, cheese, milk, and eggs.
2.
Spray a 10-inch pie plate or quiche dish with nonstick coating. Spoon mixture into pie plate. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until the center is set. Let stand 10 minutes. If desired, sprinkle with green pepper and serve with salsa. Makes 6 servings.
Nutrition information
Calories 254, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 93 mg, Sodium 366 mg, Carbohydrate 26 g, Fiber 6 g, Protein 14 g. Daily Values: Vitamin A 10%, Vitamin C 4%, Calcium 21%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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