Brunch, quick supper, leftover or fresh…this substantial dish is flavor-filled and easy. Serve with lots of diced tomatoes and avocados and sour cream.
BLACK BEAN & CORN QUICHE
Susan Maria's Before & After Help (Powered by Invision Power Board)
2 tablespoons melted butter
5 eggs
3 tablespoons flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons taco seasoning
One 4-ounce can diced green chiles
One 16-ounce container cottage cheese
1 1/2 cups shredded jack or pepper jack cheese
1/2 cup frozen corn
One 15-ounce can black beans, drained and rinsed
Preheat oven to 350 degrees. Spray a deep dish pie plate or casserole with vegetable cooking spray and set aside.
In a large bowl whisk together the butter, eggs, flour, baking soda, baking powder, salt, and taco seasoning. Blend in green chiles, cottage cheese, jack cheese, corn, and beans. Pour into prepared pan and bake for 40-45 minutes or until knife inserted in center comes out clean. Makes 10 servings.
Per Serving: 226 Cal; 17 g Protein; 12 g Tot Fat; 12 g Carb; 3 g Fiber; 1 g Sugar; 293 mg Sodium
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs
GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
-
Geneen Roth
Black Bean & Corn Quiche
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