- 4 flour tortillas
- 3 packages (8 ounces each) reduced-fat cream cheese, room temperature
- 6 eggs or 1-1/2 cups no-cholesterol real egg product
- 1 can (15 ounces) black beans, rinsed, drained
- 1/2 jalapeno chili, finely chopped
- 3 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Mild, or medium, salsa, as garnish
Lightly grease 9-inch springform pan and line with overlapping tortillas. Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa. Transfer mixture to prepared springform pan. Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours. Cool to room temperature on wire rack. Refrigerate overnight. Remove side of pan. Cut cheesecake into 8 wedges. Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides. Garnish each wedge with small dollop of salsa.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 229, Fat: 6.7 g, Cholesterol: 165.8 mg, Sodium: 793 mg, Protein: 20.8 g, Carbohydrate: 24.5 g Diabetic Exchanges: 1-1/2 Bread/Starch, 2 Meat
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