Mexican Style Bean Casserole
MEXICAN STYLE BEAN CASSEROLE
Cooking spray or oil
1 medium yellow onion, chopped
1 green pepper, chopped
1 1/2 cups baked tortilla chips, coarsely crushed
1 15-ounce can black or pinto beans, drained and rinsed
1/2 cup frozen corn
1 15-ounce can diced tomatoes
1 egg
3/4 cup light sour cream
Chile powder
1/2 cup grated, reduced-fat sharp cheddar cheese
2 tablespoons cilantro
Preheat oven to 350 degrees. Spray or lightly oil skillet, if desired. Saute onion and green pepper until soft and beginning to brown. Spray medium casserole dish with cooking spray, then add chips. Add beans, corn and onion/pepper mixture. Add tomatoes with their juice.
In small bowl, beat egg into sour cream and pour this mixture on casserole, spreading to edges if needed. Sprinkle with chili powder to taste. Bake 25 to 35 minutes, until knife placed in sour cream topping comes out clean. Add cheese and bake until melted. Sprinkle with cilantro and serve. Variation: For a heartier dish, add 1/2 cup cooked rice after adding onion/pepper mixture.
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