Ingredients
- 12 corn tortillas (uncooked)
- 9 by
- 4 eggs
- 2 casserole
- 1 anaheim
- 1 garlic sauteed (cloves)
- 2 cups pinto beans (cooked)
- 3 cups jack cheese (grated)
- 2 c buttermilk
- 1/2 lb firm tofu thinly (sliced)
- 1 c onion (chopped)
- 4 oz cans green chilies (diced)
- 1 ds zucchini (sliced)
tortillas into bite size pieces and spread them evenly in the casserole. Spread half the chilies and half the cheese over the tortillas. (At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top. Follow with the remaining chilis and cheese. Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole. Bake uncovered for 35 minutes. Serve hot, warm or at room temperature. Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg sodium
