Chili Cheese Muffins (vegetarian)

1 can drained black beans. 1 can drained kidney beans. 1 can drained fire roasted tomatoes. 1 cup shredded reduced fat cheddar cheese. 1 whole egg. 2 egg whites. 1 cup dry oats. In a blender or food processor, blend together oats, 1/2 can of the drained black beans, 1/2 can drained kidney beans and 1/2 can fire roasted tomatoes. Transfer to large bowl then add remaining beans, the egg and egg whites, remaining tomatoes, and 1/2 of the cheese. Evenly distribute into Pam sprayed muffin tin and bake at 375F for 30 minutes. Remove and sprinkle remaining cheese on each chili cheese muffin. Let cool for 5-8 minutes then remove and serve.