Chilaquile Casserole -

1 md Anaheim or poblano chili

2 4-oz cans -diced green chilies

2 To 3 cups grated jack cheese

4 Eggs

2 c Buttermilk

1 To 2 cups cooked pinto beans

1/2 lb Firm tofu -- thinly sliced

1 c Chopped onion, sauteed

1 To garlic cloves -- sauteed

-minced 1 sm Zucchini -- sliced and sauteed

ds Cumin, and dried bell pepper -or oregano

375 degrees F. Butter or oil a 2-quart casserole or a 9-by-13-inch pan. Tear

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 Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian, Miami Herald,