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Spicy Black Bean Pie

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By Marilyn Helton

Posted July 23rd, 2007

This article is reprinted with permission from Light the Fire/Heat CD Combination, by Linda Matthie Jacobs, (1998, Mjm Grande Pub)

Light the Fire/Heat CD Combination

Servings:	8
Author Notes:	Here's a fabulous healthy vegetarian entree with a South-of-the-Border flavor, that's also diabetic friendly.
Ingredients:	1 can (15ounces) black beans, drained and rinsed 1/2 cup low-fat (2%) milk 2 egg whites 4 tablespoons fresh cilantro or parsley, chopped, divided 1 teaspoon vegetable oil 1 large onion, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1/2 cup vegetable stock 2 garlic cloves, minced 2 cans (4 ounces each) chopped green chilies, drained 3 cups (about 7ounces) tortilla chips, coarsely chopped, divided 1 cup light cheddar cheese, shredded
Instructions:	Preheat oven to 375° F. In blender or food processor, process beans, milk, egg whites and 2 tablespoons of the cilantro or parsley, until smooth. Set aside. In a medium skillet, heat oil over medium heat, add onion, peppers, vegetable stock, garlic and green chiles; cook for 5 minutes, stirring occasionally. Stir in remaining cilantro or parsley. Place 1-1/2 cups of chopped tortilla chips in the bottom of a 2-quart casserole. Pour bean mixture over chips. Spread vegetable mixture over bean mixture. Sprinkle with 1/2 cup of the cheese. Add remaining chips and top with remaining 1/2 cup of cheese. Bake 30 to 35 minutes, or until cheese is golden brown. Serve with salsa (recipe links below), if desired. Exchanges: 1 1/2 Starch 1 Veg 1 Protein 2 Fat