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Breakfast Tortilla Strata


1 cup salsa -- bottled
1 cup black beans, canned -- roasted
10 corn tortillas -- (6-inch)*cut into 1-inch strips
1 cup Preshredded Reduced-Fat Mexican Blend or -- (4 ounces)
***Monterey Jack Cheese divided
1 cup sour cream, light
1 cup milk, skim
1/2 teaspoon salt
2 large eggplants, whole
2 large egg whites
1/4 cup green onions -- thinly sliced

Combine salsa and beans in a bowl.
Place 1/3 of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray.
Top with 1/3 cup cheese and about 1 cup salsa mixture.
Repeat procedure with 1/3 of tortilla strips, 1/3 cup 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 cup cheese.
Cover and chill 8 hours or overnight.

Preheat oven to 350° F.

Remove dish from refrigerator.
Let stand at room temperature 10 minutes.
Cover and bake at 350° F for 20 minutes.
Uncover and bake an additional 15 minutes or until lightly browned.

Serves 6.


Per Serving (excluding unknown items): 248 Calories; 4g Fat (13.5% calories from fat); 15g Protein; 41g Carbohydrate; 9g Dietary Fiber; 8mg Cholesterol; 735mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
 
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