I should have a photo here for you but I forgot and we ate it all gone. If you want to see the original recipe, go to Caitlin's blog. Here is my version:
Caitlin's Santa Fe Casserole, Revisited
1/2 cup red onion, chopped
3 cloves of garlic. minced
1/2 large green pepper, chopped
1/2 tablespoon EVOO
Pinch of salt
1/2 tablespoon chili powder
1 tsp. pepper
1 cup canned red beans, rinsed and drained
1 cup canned black beans, rinsed and drained
3/4 cup milk
1/2 cup Egg Beaters
1 and 1/2 cup cooked brown rice
1 and 1/2 cup reduced fat shredded cheddar cheese (I used Cabot's 50% reduced fat cheddar)
Heat oven to 350. Spray a casserole dish with cooking spray.
1. In a skillet, cookd the onion, garlic and green pepper in the olive oil until tender.
2. In a small bowl, whisk together the Egg Beaters, Milk, salt, chili powder and pepper.
3. In a large mixing bowl, mix together the rice, beans and cheese, Stir in the onion mixture
4. Pour the egg beater mixture over and combine well.
5. Put into the prepared casserole dish and bake for 30 minutes or until the casserole is firm in the center.
Let sit 5 minutes before serving.
In my opinion, this made about 4 servings (but maybe they're lady like servings):
Calories: 287.7 ; Total Fat: 9.3 g ; Cholesterol: 23.7 mg ; Sodium: 386.5 mg ; Total Carbs: 32.3 g ; Dietary Fiber: 5.8 g ; Protein: 22.7 g
I also doubled the entire casserole, except for the wet ingredients (because 1 cup of dried rice makes 3 cups cooked). At step 3, prior to adding the wet ingredients, I took half of it and put it in a freezer bag and froze it. So next time all I have to do is whisk up the wet ingredients and bake it off. Gotta love saving time.
Next time, I am going to try adding green chilies and black olives. Personally, I would like it a bit spicier but that would be a no go for the other person who eats at my house (meaning, I would really like to add some jalapenos too!).