1 cup reduced fat Bisquick
\n1\/2 cup cornmeal
\n1 1\/2 cups reduced fat cheddar cheese, shredded
\n4 ounces chopped green chiles,drained
\n1\/3 cup beef (or vegetable) broth, condensed
\n15 ounces black beans, canned, rinsed and drained
\n1\/2 cup fresh cilantro, chopped
\n2 small tomatoes, seeded and chopped
\nsalsa, optional
\nfat-free sour cream, optional<\/p>\n
Heat oven to 350\u00ba. Grease spring form pan, 9×3 inches. 2. Mix baking mix, cornmeal, 1 cup of the cheese and the chilies thoroughly. Stir in beef broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro; spoon over cornmeal mixture to within 1\/2 inch of edge. Sprinkle with remaining cheese. Bake 35 minutes. Loosen side of tart from pan; remove side. Arrange tomatoes around edge of tart. Cut into wedges; serve with Toppings (not included in calorie count).<\/p>\n
Yield: 6 servings
\nCalories: 255
\nFat: 4g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup reduced fat Bisquick 1\/2 cup cornmeal 1 1\/2 cups reduced fat cheddar cheese, shredded 4 ounces chopped green chiles,drained 1\/3 cup beef (or vegetable) broth, condensed 15 ounces black beans, canned, rinsed and drained 1\/2 cup fresh cilantro, chopped 2 small tomatoes, seeded and chopped salsa, optional fat-free sour cream, optional Heat oven to 350\u00ba. Grease spring form pan, 9×3 inches. 2. Mix baking mix, cornmeal, 1 cup of the cheese and the chilies thoroughly. Stir in beef…<\/p>\n