This warm and cheesy tortilla casserole makes a great brunch, lunch or dinner.
8 corn tortillas, cut in half
1 cup shredded Monterey Jack cheese
1 cup fresh or frozen corn
1 cup cooked black or pinto beans
2 green onions, sliced
1 cup fat free milk
1/2 teaspoon chili powder
1 4-ounce can diced green chilies
1 tomato, sliced
Preheat oven to 350 degrees.
Coat an 8-inch square baking dish with non-stick spray or oil. Arrange 5 tortilla halves to cover the bottom of the pan. Top with 1/3 cup each of the cheese, corn and beans. Sprinkle with 1/2 of the green onions. Arrange another 5 tortilla halves on top to cover and top with 1/3 cup cheese, the remaining corn, beans and green onions. Arrange the last 5 tortilla halves over the top to cover.
In a medium bowl add eggs, milk and chili powder; whisk to combine. Stir in the green chilies. Pour the egg and milk mixture over the tortillas evenly. Top with tomato slices and the remaining 1/3 cup cheese.
Bake, uncovered, until a knife inserted into the center comes out clean, about 50 minutes. Let stand for 10 minutes at room temperature before serving. Serve warm with salsa.
Per serving: 390 calories, 12 g fat, 5 g saturated fat, 520 mg sodium, 7 g dietary fiber, 18 g protein, 273 mg calcium.