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Ingredientes
- Five eggs
- One 4 oz can of chopped green chiles (Hatch brand if possible)
- Two to three Tbsp of pickled jalapenos
- One 14 to 16 oz of pinto beans (drained)
- Cheese - pre shredded mix of Mexican Cheeses
- Chile Powder
- Ground Cumin
- Garlic Powder
- Onion Powder
- Cayene Powder
- Two small to medium baking potatoes
- Dash of kosher salt
Direcciones
- Wash/scrub the potatoes and randomly puncture w/fork
- Microwave the potatoes for five minutes
- Let potatoes cool for a couple of minutes
- Lightly coat an 8X8 inch oven proof baking dish
- Mince the jalapeno slices
- Cube the potatoes and place in a mixing bowl
- Preheat the oven to 350 degrees
- Sprinkle Smart Balance over the potatoes to lightly coat
- Add 1/4 tsp of the spices and dash of salt and mix the potatoes
- Spread the potatoes to cover the bottom of the baking dish
- Spread the drained pinto beans over the potatoes
- Spread the canned green chile over the pinto beans
- Sprinkle the minced jalapenos over the green chile
- In the same mixing bowl, beat the eggs
- Add 1/4 tsp of the spices to the beaten eggs but no salt
- Pour the beaten eggs over the ingredients in the baking dish
- Cover the top of the layered casserole Mexican Cheese
- Bake for 40 minutes - I begin to watch at 35 minutes
- Cut into nine serving squares
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 9 servings | |
| Calories 102 | |
| Calories from Fat 43 | 42% |
| Total Fat 4.9g | 6% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 260mg | 11% |
| Potassium 162mg | 5% |
| Total Carbs 7.83g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.32g | 0% |
| Protein 6.98g | 11% |
