Black Bean & Corn Quiche
In a large bowl whisk together the butter, eggs, flour, baking soda, baking powder, salt, and taco seasoning. Blend in green chiles, cottage cheese, jack cheese, corn, and beans. Pour into prepared pan and bake for 40-45 minutes or until knife inserted in center comes out clean. Makes 10 servings.
Per Serving:
226 Cal;
17 g Protein;
12 g Tot Fat;
12 g Carb;
3 g Fiber;
1 g Sugar;
293 mg Sodium
Brunch, quick supper, leftover or fresh…this substantial dish is flavor-filled and easy. Serve with lots of diced tomatoes and avocados and sour cream.
2 tablespoons melted butter
5 eggs
3 tablespoons flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons taco seasoning
One 4-ounce can diced green chiles
One 16-ounce container cottage cheese
1 1/2 cups shredded jack or pepper jack cheese
1/2 cup frozen corn
One 15-ounce can black beans, drained and rinsed
Preheat oven to 350 degrees. Spray a deep dish pie plate or casserole with vegetable cooking spray and set aside.2 tablespoons melted butter
5 eggs
3 tablespoons flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons taco seasoning
One 4-ounce can diced green chiles
One 16-ounce container cottage cheese
1 1/2 cups shredded jack or pepper jack cheese
1/2 cup frozen corn
One 15-ounce can black beans, drained and rinsed
In a large bowl whisk together the butter, eggs, flour, baking soda, baking powder, salt, and taco seasoning. Blend in green chiles, cottage cheese, jack cheese, corn, and beans. Pour into prepared pan and bake for 40-45 minutes or until knife inserted in center comes out clean. Makes 10 servings.
Per Serving:
226 Cal;
17 g Protein;
12 g Tot Fat;
12 g Carb;
3 g Fiber;
1 g Sugar;
293 mg Sodium
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