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Ingredients

• 1 15-ounce can  black beans, rinsed and drained
• 3/4 cup  canned enchilada sauce
• 2 4-1/2-ounce cans  diced green chile peppers, drained
• 1/2 cup  thinly sliced green onions
• Several dashes  bottled hot pepper sauce (optional)
• 2 cloves  garlic, minced
• 1 cup  shredded sharp cheddar cheese and/or shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
• 3   egg whites
• 3   egg yolks
• 2 tablespoons  all-purpose flour
• 1/4 teaspoon  salt
• 1/2 cup  milk
• 1 tablespoon  snipped fresh cilantro
•   Dairy sour cream (optional)
•   Bottled salsa (optional)

Description

This Puffy Egg-topped Dish Is Delicious Served As A Light Dinner Or Breakfast.

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