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South-of-the-Border Pie

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Recipe by:
Serve this Mexican-style bean and rice main-dish with warm tortillas and a simple green salad.
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

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

Preparation

  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

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 293
Total Fat 8.59g
Calories from Fat 75.79kcal
Saturated Fat 1.99g
Cholestrol 111.25mg
Sodium 432.73mg
Total Carbohydrate 40.17g
Dietary Fiber 8.04g
Sugars 5.10g
Protein 13.50g
Calcium 154.15mg
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