Black Bean Pie

2 1/2 cups frozen shredded hash brown potatoes, thawed
3 cups Fresh Tomato Salsa, divided
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon canned chopped jalapeno pepper
1/2 teaspoon cumin seeds
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese

Press potato into bottom and up sides of a 9-inch pie-plate. Bake at 400o for 20 minutes or until edges are lightly browned. Remove from oven, and set aside. Combine 1 1/2 cups Fresh Tomato Salsa, beans, pepper, and cumin seeds in a medium bowl. Spoon into prepared potato shell. Top with cheese. Bake at 350o for 25 minutes. Remove from oven, and let stand 5 minutes. Cut into 6 wedges. To serve, top each wedge with 1/4 cup salsa.
Yield: 6 servings

Fresh Tomato Salsa:
2 large ripe tomatoes, chopped
3/4 cup chopped green onions
1/2 cup chopped green pepper
1/2 cup finely chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce

Combine all ingredients in a medium bowl. Cover and chill.

Per serving:

Calories 249
Protein (gr) 14
Carbohydrate (gr) 41
Fiber (gr) 8
Fat (gr) 4
Saturated fat (gr) 2
Cholesterol (mg) 10
Sodium (mg) 414

150 milligrams of calcium