I thought this was really good. You could use chorizo, soyrizo or even ground beef in place of the sausage.
Hash Brown Enchilada Breakfast Casserole
1 lb sausage
1/2 green bell pepper, diced
2 TB diced onion
1/2 c. black beans, rinsed and drained
10 oz can mild red enchilada sauce
4 oz light cream cheese
2 TB taco seasoning
1 c. shredded reduced fat cheddar cheese
Salt and pepper, to taste
2 c. shredded potatoes
If baking now, preheat oven to 350*. Spray 13×9 pan with cooking spray. In large skillet, brown sausage; add bell pepper and onion. Cook until crisp tender. Add black beans, enchilada sauce, cream cheese and taco seasoning. Cook until warmed through. Pour into prepared 13×9 pan. Scramble eggs and cook in small skillet; add salt and pepper. Scatter over sausage mixture. Top with cheese, then top with potatoes. Bake 30 minutes OR refrigerate overnight and bake in the
I love quinoa with avocado!
1 c. fat free chicken broth
1 c. rinsed quinoa
15 oz. can black beans, rinsed & drained
14.5 oz can tomatoes with green chilies, drained
14 oz can roasted corn, drained
1/4 c. tamed jalapenos
dash garlic powder
1 tsp chili powder
1/2 tsp cumin
1 TB lime juice
1/4 c. chopped cilantro
1 avocado, diced
In large skillet add broth and quinoa. As that comes to a boil add beans, tomatoes, corn and jalapenos. Add garlic powder, chili powder, and cumin. Cover and simmer until liquid is gone and quinoa is cooked. Add lime juice, cilantro and avocado. Serve hot.
Yield: 8 servings. Per serving=210 Calories; 6g Fat (23.6% calories from fat); 9g Protein; 34g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 555mg Sodium.
SOUTHWESTERN CHICKEN POTPIE
½ box corn muffin mix
1/3 c. water
1 TB taco seasoning
10 oz tomatoes with green chilies
1 ½ c. cooked diced chicken breast
½ can black beans, rinsed
8 oz can corn, drained
Preheat oven to 350*. Spray 9×9 pan with cooking spray and set aside. In small bowl, add corn muffin mix, egg and water. Combine and set aside. In medium bowl add taco seasoning, tomatoes, chicken, black beans, and corn; pour into prepared pan. Top with corn muffin mix. Bake 30 minutes or until cornbread is lightly browned.
Yield: 4 servings. Per serving= 368 Calories; 11g Fat (26.7% calories from fat); 29g Protein; 38g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 949mg Sodium