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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From BHG. Ingredients:
1/2 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 (15 ounce) can pinto beans, rinsed and drained |
1 1/2 cups cooked brown rice |
1 (10 1/2 ounce) can condensed vegetarian vegetable soup |
1 cup shredded cheddar cheese or 1 cup monterey jack cheese |
2 eggs, beaten |
1/2 cup crushed tortilla chips |
salsa |
Directions:
1. In a saucepan, cook the onion and garlic in hot oil over medium heat until tender.
2. Add in chili powder, cumin, and salt; stir/cook for 1 minute; remove from heat.
3. Stir in beans, rice, soup, 1/2 cup cheese, and eggs.
4. Transfer mixture to a lightly greased 9-inch pie plate.
5. Bake, uncovered, at 350° for 35 minutes.
6. Top with tortilla chips and remaining cheese.
7. Bake about 5 minutes or until set.
8. Let stand 5 minutes before serving; serve with salsa.
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