Layered Tortilla Casserole
Source of Recipe
unknown
Recipe Introduction
Serves: 4 - Prep. time: 20 minutes plus bean and corn cooking time - Cooking time: 20 minutes plus 5 minutes standing time
List of Ingredients
1/4 c. water, nonfat chicken broth, or vegetable broth
1 c. chopped onion
1 clove, garlic
1 c. chopped celery
1 T. chili powder
Pinch of cayenne pepper
1 c. cooked fresh, frozen or canned corn kernels
1 c. tomato sauce
1 c. home-cooked or canned kidney beans, drained and rinsed
1 c. home cooked or canned Great Northern beans (white), drained and rinsed
6 nonfat corn tortillas
1 c. nonfat cottage cheese or ricotta cheese
1/2 c. grated nonfat or low-fat cheddar cheeseRecipe
Combine the water or broth, onion, garlic and celery in a microwavable-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-qt. microwave-safe casserole dish.
Top with 1/2 of the tomato-bean mixture.
Spread 1/2 cup of the cottage cheese or ricotta over the tomato-bean mixture. Sprinkle with 1/4 cup of the grated cheddar cheese.
Top with remaining 3 tortillas, the remaining tomato-bean mixture, the remaining 1/2 cup cottage cheese and the remaining 1/4 cup cheddar cheese.
Microwave uncovered on HIGH for 12 minutes or until cheese is melted and warmed through.
Let stand for 5 minutes before serving.
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