1 C. bottled salsa
1 C. canned black beans, rinsed and drained
10 (6-inch) corn tortillas, cut into 1-inch strips
Cooking spray
1 C. (4 oz.) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
1 C. low-fat sour cream
1 C. fat-free milk
1/2 tsp. salt
2 large eggs
2 large egg whites
1/4 C. thinly sliced green onions

Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 C. cheese and about 1 C. salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 C. cheese, and remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 C. cheese. Cover and chill 8 hours or overnight. Preheat oven to 350°. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.

Yield: 6 servings
Calories: 292
Fat: 9.2g
Fiber: 4.7g