1 C. bottled salsa
\n1 C. canned black beans, rinsed and drained
\n10 (6-inch) corn tortillas, cut into 1-inch strips
\nCooking spray
\n1 C. (4 oz.) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
\n1 C. low-fat sour cream
\n1 C. fat-free milk
\n1\/2 tsp. salt
\n2 large eggs
\n2 large egg whites
\n1\/4 C. thinly sliced green onions<\/p>\n
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.
\nCombine 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\u00b0. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350\u00b0 for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.<\/p>\n
Yield: 6 servings
\nCalories: 292
\nFat: 9.2g
\nFiber: 4.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n