South-of-the-Border Pie


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: 
4
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)
3/4 cup LACTAID® Reduced Fat Milk
2 eggs, beaten
Nonstick cooking spray
Chopped green sweet pepper (optional)
Salsa
  1. Preheat oven to 350 degrees F.
  2. 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 Milk, and eggs.
  3. 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: 

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