Spicy Black Bean Pie

Note from Cheri: This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis.

1 (15oz) can black beans, drained & rinsed 1/2 C low-fat (2%) milk 2 egg whites 4 T fresh cilantro or parsley,chopped, divided 1 tsp. vegetable oil 1 lg onion, chopped 1 med green bell pepper, chopped 1 med red bell pepper, chopped 1/2 C vegetable stock 2 garlic cloves, minced 2 (4 oz) cans chopped green chilies, drained 3 C (about 7oz) tortilla chips, coarsely chopped, divided 1 C light cheddar cheese, shredded

Makes 8 Servings Preheat oven to 375° F. In blender, 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, if desired. Per Serving: 237 Cal 10 gm Fat 30 gm Carb 6 mg Chol 6 gm Fiber 10 gm Protein 233 mg Calcium Exchanges: 1-1/2 Starch 1 Veg 1 Protein 2 Fat