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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Loved Bec's South of the Border Pie but made several adjustments- very good recipe! This version is crustless, but I also like putting it in a pie crust. Ingredients:
1 medium onion, chopped (1/2 cup) |
2 garlic cloves, minced |
1 tablespoon olive oil or 1 tablespoon cooking oil |
1 -2 teaspoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 (15 ounce) can black beans, rinsed and drained |
1 1/2 cups cooked wild rice |
1 cup monterey jack pepper cheese, shredded (4 ounces) |
3/4 cup skim milk |
1/3 cup egg beaters egg substitute |
nonstick cooking spray |
green pepper, chopped (optional) |
salsa (optional) |
Directions:
1. In a saucepan cook onion and garlic in hot oil till tender but not brown.
2. Stir in chili powder, cumin, and salt.
3. Cook for 1 minutes more.
4. Cool.
5. Stir in beans, cooked rice, cheese, milk, and eggs.
6. Spray a 10-inch pie place or quiche dish with nonstick coating.
7. Spoon mixture into pie place and bake, uncovered, at 350 degrees for 30 minutes or till center is set.
8. Let stand 10 minutes.
9. If desired, sprinkle with green pepper and serve with salsa.
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