25 corn tortillas (I use tortillas that have 25 calories per tortilla)
1 tbsp olive oil
1 large onion, very thinly sliced
1 large green pepper, very thinly sliced
8oz sliced mushrooms
15oz can pinto beans
16oz jar green salsa
4oz jar diced green chiles (optional)
2 tsp ground cumin
1/4 cup skim milk
Salt and pepper
12 oz Cabot 75% Reduced Fat Cheddar, shredded
Preheat oven to 325 F.
Heat olive oil over medium heat in a large skillet. Add mushrooms and onion, cook 15-20 minutes, or until soft. Add pepper, salsa, pinto beans, chiles if using, and cumin, and cook for another 10 minutes. Add salt and pepper to taste. Remove from heat and let cool slightly.
Spread tortillas on a baking sheet, and bake until crisp. Break into small pieces, and spread half in a 9x13 baking dish. Sprinkle half of the cheese over the tortillas. Spread half of the vegetable mix over the cheese, then layer the other half of the tortillas and cheese on top. Beat eggs and milk, and evenly pour over casserole.
Bake until the top is golden brown, approximately 30-40 minutes.
This is delicious with sliced avocado, fresh chopped cilantro, salsa, or low fat sour cream.