Enchilada Casserole

INGREDIENTS

3 tbsp

diced green chiles, divided

1/2 cup

salsa

1/4 cup

chopped green onions

1/4 cup

chopped fresh cilantro

1 15 ounce can

black beans, rinsed and drained

1 11 ounce can

corn with red and green peppers, drained

1 10 ounce can

enchilada sauce

1/2 cup

egg substitute

1 8 1/2 ounce package

corn muffin mix

2 tbsp

chopped bottled roasted red bell peppers

1 1/2 cups

shredded reduced-fat Mexican blend or cheddar cheese

6 tbsp

low-fat sour cream

1 1/2 tsp

thinly sliced fresh cilantro