Title: Spicy black bean tortilla pie
 Categories: Beans, Casseroles, Ethnic, Low-fat/low, Mexican
      Yield: 6 Servings
 
           Nonstick cooking spray
     15 oz Black beans -- canned
    1/2 c  Lowfat 2% milk
      2    Egg whites
      1 c  Onion -- chopped
      1 c  Green bell pepper --
           Chopped
    1/2 c  Vegetable stock, condensed
      2    Cloves garlic -- finely
           Chopped
      8 oz Green chiles -- chopped,
           Drained
      4 c  Lowfat tortilla chips --
           Coarsely chopped
      1 c  Lowfat cheddar cheese --
           Shredded
 
  Heat oven to 375F.  Spray 2-qu casserole with spray. In blender, mix
  beans, milk, and egg whites until smooth.  Set aside. Cook onion,
  bell pepper, stock, garlic, chilies in 10-inch skillet over medium
  heat for 5 min., stirring occasionally, until onion is tender. Place
  1 cup of chopped chips in bottom of casserole. Spread vegetable
  mixture over chips. Sprinkle with 1/2 cup of cheese. Bake 30-35 min.
  until hot and cheese is golden-brown.Serve with chili sauce if
  desired.