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Ingredientes
- 4 c. frzn southern-style hash brown potatoes
- 1 can black beans - (15 ounce) rinsed, liquid removed
- 1 c. frzn whole kernel corn
- 1 c. frzn stir-fry bell peppers and onions (from 16-ounce bag)
- 2 c. shredded Colby-Monterey Jack cheese
- 2 Tbsp. minced fresh cilantro
- 8 x Large eggs
- 1Â 1/4 c. lowfat milk
- 1/2 tsp salt
- 1/4 tsp grnd red pepper (cayenne)
Direcciones
- Spray rectangular baking dish, 11 by 7 by 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
- Beat Large eggs, lowfat milk, salt and red pepper till well blended. Pour proportionately over potato mix. Cover and chill at least 2 hrs but no longer than 24 hrs.
- Heat oven to 350 degrees. Bake uncovered 55 to 60 min or possibly till knife inserted in center comes out clean. Let stand 5 min before cutting.
- This recipe yields 6 to 8 servings
- Comments: Serve this sassy southwestern dish with a variety of toppings, such as guacamole, salsa, lowfat sour cream, minced fresh tomatoes or possibly tomatillos and minced fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 71 | 21% |
| Total Fat 8.01g | 10% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 312mg | 13% |
| Potassium 1110mg | 32% |
| Total Carbs 44.45g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 5.01g | 3% |
| Protein 23.58g | 38% |
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