puffy chile rellenos casserole

6 cans (4 ounces each) whole green chiles, drained*

8 flour tortillas, cut into 1-inch strips

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

3 cups egg substitute

3/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1 teaspoon paprika

1 cup salsa

* I use one large can

1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. beaking dish with nonstick cooking spray. layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

3. Bake, uncovered,at 350* for 40-45 minutes or until puffy and a knife inserted in the middle of the pan comes out clean.

Let stand for 10 minutes before cutting. Serve with salsa.

Suggestions: If you want a healthier version use low-fat cheeses and fat-free milk.

prep: 20 min

cook: 40 min + 10 min

servings: 8

black bean lasagna

1 large onion, chopped

1 medium green pepper, chopped

4 to 6 garlic cloves, minced

2 tablespoons vegetable oil

1 can (28 ounces) crushed tomatoes

1-1/2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoons cayenne pepper

1 can (25 ounces) black beans, rinsed and drained

1 cup canned pinto beans, rinsed and drained

1 cup corn, drained

1 carton (15 ounces) ricotta cheese

1 egg white, beaten

2 tablespoons minced fresh parsley

1 tablespoon chopped seeded jalapeno pepper

2 cups (8 ounces) shredded cheddar cheese

4 flour tortillas, halved

In a large saucepan, saute the onion, green pepper and garlic i oil until tender. Stir in tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans, pinto beans and corn. Heat through.

In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. repeat layers. Spread remaining bean mixture over top.

Cover and bake at 350* for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting.

prep: 30 min

cook: 30 min + 15

servings: 8