New Mexican Black Bean Burritos

Sorce	Matrixmyispnet
Caloric	:1 Serving: Calories 250 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 610 mg; Total Carbohydrate 49 g (Dietary Fiber 9 g); Protein 16 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 10 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 burritos 1 large onion, chopped (1 cup) 6 garlic cloves, finely chopped 1 can (15 oz) Progresso® black beans, drained, rinsed and mashed 1 teaspoon finely chopped chipotle chilies in adobo sauce, drained 4 fat-free flour tortillas (6 to 8 inches in diameter) 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces) 1 large tomato, chopped (1 cup)
Instructions	1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot. 2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato. 3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

Refried Bean Roll-Ups

Sorce	Nial
Caloric	:1 Serving: Calories 410 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 920 mg; Total Carbohydrate 67 g (Dietary Fiber 10 g); Protein 18 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 1 can (16 ounces) Old El Paso® refried beans 1/2 cup Old El Paso® salsa (any variety) 1/2 teaspoon chili powder 8 Old El Paso® flour tortillas (8 inches in diameter) 1 cup shredded lettuce 1/2 cup shredded Monterey Jack cheese (2 ounces)
Instructions	1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. 2. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.

Impossibly Easy Quesadilla Pie

Sorce	Jerrytmiusa
Caloric	:1 Serving: Calories 280 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 10 g); Cholesterol 150 mg; Sodium 590 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 16 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calci
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 can (4.5 ounces) Old El Paso® chopped green chiles, well drained 2 cups shredded Cheddar cheese (8 ounces) 1 teaspoon chopped fresh cilantro 3/4 cup Original Bisquick® mix 1 1/2 cups milk 3 eggs
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired. High Altitude (3500-6500 ft) Decrease milk to 1 1/4 cups. Bake 30 to 35 minutes.

Hearty Breakfast Bake

Sorce	fram
Caloric	:1 Serving: Calories 250 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 6 g); Cholesterol 120 mg; Sodium 530 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 5 min Makes:12 servings 1 package (12 ounces) bulk pork sausage 4 medium green onions, thinly sliced (1/4 cup) or 1/3 cup chopped green or red bell pepper 2 1/2 cups frozen loose-pack hash brown potatoes, (from 30-ounce package) 1 package (8 ounces) shredded Swiss cheese (2 cups) 1 cup Original Bisquick® mix 2 cups milk 1/8 teaspoon pepper 5 eggs
Instructions	1. Heat oven to 400ºF. Spray 13x9-inch baking dish with cooking spray or grease with shortening. 2. Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish. 3. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. High Altitude (3500-6500 ft) No changes.

Santa Fe Egg Bake

Sorce	cooldlebowski
Caloric	:1 Serving: Calories 475 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 11 g); Cholesterol 325 mg; Sodium 760 mg; Total Carbohydrate 50 g (Dietary Fiber 6 g); Protein 27 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 18 %; Calc
Ingridients	Prep Time:15 min Start to Finish:3 hr 20 min Makes:6 servings 4 cups frozen southern-style hash brown potatoes 1 can (15 oz) Progresso® black beans, drained, rinsed 1 cup fresh or frozen whole kernel corn 1 cup frozen stir-fry bell peppers and onions, from 1-pound bag 2 cups shredded Colby-Monterey Jack cheese (8 ounces) 2 tablespoons chopped fresh cilantro 8 eggs 1 1/4 cups milk 1/2 teaspoon salt 1/4 teaspoon ground red pepper
Instructions	1. Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro. 2. Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. 3. Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Tostada Waffles

Sorce	Charles­
Caloric	:1 Serving: Calories 370 (Calories from Fat 210 ); Total Fat 24 g (Saturated Fat 11 g); Cholesterol 85 mg; Sodium 670 mg; Total Carbohydrate 23 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:10 servings (2 waffle squares each) 2 cups Original Bisquick® mix 1 1/3 cups milk 2 tablespoons vegetable oil 1 egg 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained 1 teaspoon chili powder 1 pound lean ground beef 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix 6 cups finely shredded lettuce 1 cup shredded Cheddar cheese (4 ounces) 2 medium tomatoes, chopped (1 1/2 cups) 1 1/2 cups sour cream 2 medium green onion, sliced (2 tablespoons)
Instructions	1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in large bowl until blended. Stir in chilies and chili powder. 2. Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter. 3. While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) Bake 5 to 6 minutes.

Crunchy Breakfast Bake

Sorce	Overload
Caloric	:1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 95mg; Sodium 730mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 5g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 servings 2 cups chopped cooked ham 1 medium green bell pepper, chopped (1 cup), if desired 2 tablespoons dried chopped onion 1 can (4 ounces) Green Giant® mushroom pieces and stems, drained 5 cups Chex® cereal (any variety) 1 cup shredded Cheddar cheese (4 oz) 1 cup Original Bisquick® mix 2 cups milk 4 eggs
Instructions	1. Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish or spray with cooking spray. In 10-inch nonstick skillet, cook ham, bell pepper, onion and mushrooms 3 minutes, stirring frequently. 2. Spread 3 cups of the cereal in baking dish. Sprinkle with ham mixture; top with cheese. In medium bowl, stir Bisquick® mix, milk and eggs with fork until well blended. Pour evenly over cheese. Sprinkle with remaining cereal. 3. Bake uncovered 25 to 30 minutes or until knife inserted in center comes out clean. High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Garden Phyllo Quiches

Sorce	nodi
Caloric	:1 Serving: Calories 180 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 115 mg; Sodium 380 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 11 g Percent Daily Value*: Vitamin A 88 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:1 hr Makes:8 servings 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain 2 cups sliced fresh mushrooms (6 ounces) 2 cups milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 4 eggs 8 frozen (thawed) phyllo sheets (18 x 14 inches) 4 teaspoons butter or margarine, melted 1/2 cup shredded mozzarella cheese (2 ounces)
Instructions	1. Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. 2. Mix milk, mustard, salt, nutmeg and eggs; set aside. 3. Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup. 4. Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center. 5. Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.

Cheddar Strata with Grilled Onions

Sorce	quinton
Caloric	:1 Serving: Calories 295 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 175 mg; Sodium 540 mg; Total Carbohydrate 25 g (Dietary Fiber 3 g); Protein 17 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:1 hr 25 min Makes:6 servings 1 teaspoon vegetable oil 2 medium onions, sliced 8 slices rye bread 2 tablespoons Dijon mustard 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 large tomato, seeded and coarsely chopped (1 cup) 1 1/2 cups milk 4 eggs
Instructions	1. Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat. 2. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread. 3. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

Chicken-Leek Strata

Sorce	Footiezone.com
Caloric	:1 Serving: Calories 340 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 195 mg; Sodium 700 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 27 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:5 hr 20 min Makes:6 servings 1 tablespoon butter or margarine 1 cup sliced leek 8 slices French bread, each 1/2 inch thick 1 cup chopped cooked chicken or turkey 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 2 cups shredded mozzarella cheese (8 ounces) 4 eggs, beaten 2 cups milk 1/2 teaspoon salt 1/4 teaspoon pepper
Instructions	1. Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat. 2. Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours. 3. Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.