South-of-the-Border Pie

Nutritional Facts

Serving Size:

1 cup

Calories from Fat:

75.79kcal

Calories:

293

Total Fat:

8.59g

Saturated Fat:

1.99g

Cholestrol:

111.25mg

Sodium:

432.73mg

Dietary Fiber:

8.04g

Total Carbohydrate:

40.17g

Sugars:

5.10g

Protein:

13.50g

Calcium:

154.15mg

Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes

Source:

Makers of LACTAID® Brand Products

Serve this Mexican-style bean and rice main-dish with warm tortillas and a simple green salad.

Yields/Serves:

servings

Ingredients:

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil or cooking oil

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1 (15 ounce) can red kidney beans, rinsed and drained

1 1/2 cups cooked brown rice

1 cup shredded Cheddar-style soy cheese (optional)

2 eggs, beaten

Nonstick cooking spray

Chopped green sweet pepper (optional)

Salsa

Preheat oven to 350 degrees F.
In a medium 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, soy cheese (if using), LACTAID® Reduced Fat 2% Milk, and eggs.
Lightly coat a 10-inch pie plate or quiche dish with cooking spray. 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.

Notes: