Mexican Bake
By: Kristi Rimkus
Published: Friday, June 25, 2010 - 7:02am

Ingredients




1 cup green pepper, chopped in small pieces
1 cup red onion, chopped in small pieces
1 small jalapeno pepper, finely chopped
2 large tomatoes, seeded and chopped
1 can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1 pinch cayenne pepper
1 small lime, juiced
1 dash hot sauce
1 cup Heart Smart Bisquick
3 large egg white
3 tablespoons water
6 slices low fat cheddar cheese
1 large avocado, small chop
1 cup light sour cream
1 cup cilantro, garnish

Preparation

1 Preheat oven to 350 and spray 13 x 9 baking dish with cooking spray. 2 Heat large skillet over medium high heat and spray with cooking spray. Add peppers and onions. Saute for 10 minutes, adding chicken broth or water as needed to keep from burning. 3 Remove from heat and add tomatoes, black beans, chili powder, cumin, cayenne, lime juice and hot sauce to taste. 4 In a medium bowl combine Heart Smart Bisquick, eggs and water. Spread in a thin layer in the baking dish and top with vegetables. 5 Layer cheese on top and bake for 20 – 25 minutes until cheese is bubbly. 6 Puree avocado and sour cream. 7 Slice Mexican bake into 16 pieces and top with sour cream and garnish with cilantro.

About


Spicy, cheesy Mexican appetizer, perfect with your favorite beverage. We chose a citrusy Mexican martini.