Layered tortilla casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| 1 | cup | Onion -- chopped |
| 1 | Clove garlic -- minced | |
| 1 | cup | Celery -- chopped |
| 1 | tablespoon | Chili powder |
| pinch | Cayenne -- pepper | |
| 1 | cup | Corn -- kernels |
| 1 | cup | Tomato sauce |
| 1 | cup | Kidney beans, cooked -- |
| Drained and rinsed | ||
| 1 | cup | Great northern beans -- |
| Drained and rinsed | ||
| 6 | Corn tortillas -- nonfat | |
| 1 | cup | Nonfat cottage cheese |
| ½ | cup | Cheddar cheese, nonfat -- |
| Shredded | ||
Directions
Combine the water, onion, garlic and celery in a microwave safe casserole.
Microwave uncovered on high for 5 minutes or until onions and celery are tender. Combine with chili powder, cayenne pepper, corn, beans, and tomato sauce. Place 3 corn tortillas on the bottom of a 2 quarte microwave-safe casserole dish. top with ½ of the tomato-bean mixture. Spread ½ cup of the cottage cheese over the tomato-bean mixture. Sprinkle with ¼ cup of the grated cheddar cheese. Repeat layers. Microwave uncovered on high for 12 minutes or until cheese has melted, and ingredients are warmed through.
Let stand 5 minutes before serving.
Recipe By : Sarah Schlesinger, 500 Fat-Free Recipes From:
File