2 cups cooked brown rice
1/4 cup fat-free, cholesterol-free egg substitute
1 1/2 cups picante sauce
1 cup reduced-fat cheddar cheese, shredded
1 (15 ounce) can pinto beans, drained
1/4 teaspoon chili powder

Heat oven to 350 degrees. Spray square casserole dish with nonstick cooking spray. Mix rice, egg substitute, 1/2 cup picante sauce and 1/2 cup cheese and press in bottom of baking dish. Mix beans, remaining 1-cup picante sauce and spoon over rice mixture. Sprinkle with remaining cheese and the chili powder. Bake uncovered for 30-35 minutes or until cheese is melted. Let stand for 5 minutes before serving.

*To lower the sodium content, rinse the pinto beans with water and drain. You can also use "no salt added" canned pinto beans or use dried pinto beans prepared without salt.

Makes 8 Servings
Serving Size: 6 ounces