South Of The Border Pie
1 ½ c cooked brown rice or barley
1 medium onion, chopped (½ cup)
2 cloves garlic, minced
1 T olive oil
1 - 2 tsp chili powder
1 tsp ground cumin
¼ tsp salt, optional
1 15 oz can red kidney beans, drained & rinsed
1 c shredded cheddar cheese (4 oz)
¾ c milk
2 beaten eggs
In saucepan, cook onion and garlic in hot oil till tender but not brown. Stir in spices. Cook for 1 minute more. Cool. Stir in beans, cooked rice or barley, cheese, milk and eggs.
Lightly grease a 10 inch pie plate. Spoon mixture into pie plate. Bake uncovered at 350°F about 25 minutes or until the center is set. Let stand 10 minutes.
Serve with green salad. May also add salsa, guacamole, sour cream or plain yogurt as topping, if desired. Can be used as filling for tortillas (enchiladas, burritos or tacos) or as nachos.
Per serving: 254 calories, 14 g protein, 26 g carbs, 12 g fat (5 g saturated fat), 93 mg cholesterol, 366 mg sodium, 260 mg potassium
Recipes for Main Dishes go here.
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