Enchilada bean bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cl Garlic; minced | |
| ½ | cup | Onion; chopped |
| ½ | cup | Mushrooms; chopped |
| ¼ | cup | Water |
| 2 | cups | Beans |
| 1½ | cup | Stewed tomatoes |
| ½ | cup | Red wine |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Cumin |
| ½ | cup | Fat-free cottage cheese |
| ¼ | cup | Fat-free plain yogurt |
| ¼ | cup | Cheddar cheese; shredded |
| 5 | Corn tortillas | |
Directions
Recipe by: No Red Meat Preparation Time: 0:15 Preheat oven at 350.
Prepare a 2 quart casserole dish with cooking spray.
In a skillet over low heat, cook garlic, onion, and mushrooms in ¼ cup water until tender. Add beans, tomatoes, wine, chili powder, and cumin. Heat over medium-high heat until boiling; reduce heat and simmer about 30 minutes or until most of liquid is gone. Using a potato masher, mash beans thoroughly. In a bowl, mix cottage cheese and yogurt; set aside. In prepared casserole dish, put a layer of tortillas, a layer of beans and a little cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 30 minutes or until bubbling.