BEAN AND POTATO BAKE

Preparation time: 10 minutes | Cooking time: 25 minutes

4 small potatoes, sliced thinly
2 green onions, sliced thinly
1/2 x 220g can Mexicana chili beans
1/2 cup skim milk
1/4 cup grated parmesan cheese

Layer potato, onion and beans in two lightly greased ovenproof dishes (1-cup capacity). Pour milk over vegetables; sprinkle with cheese.

Bake, uncovered, in 350°F oven for about 25 minutes or until vegetables are soft.