Black And Red Bean Tortilla Bake Recipe Recipe Ingredients: === BAKE === 2 cups frozen mixed pepper and onion stir-fry 2 garlic cloves, minced 2 tsp olive oil 1 cup mild salsa 1 can low-sodium tomato sauce - (15 oz) = (or regular tomato sauce) 1 1/2 tsp cumin 1 tsp chili powder 1 can black beans - (15 oz), rinsed, well drained 1 can low-sodium kidney beans - (16 oz), rinsed, well drained = (or regular kidney beans) 12 six-inch corn tortillas - (to 14) 1 cup low-fat (1%) cottage cheese 2 cups shredded reduced-fat Cheddar cheese, divided === GARNISH === 1 large tomato, chopped 1/4 cup thinly-sliced green onion tops 1/2 cup fat-free or reduced-fat sour cream
Recipe Instructions: Preheat the oven to 350 degrees. In a small pot or very large saucepan, combine the pepper-onion mixture, garlic, and oil. Cook over medium heat, stirring frequently, until the onion is soft, about 5 or 6 minutes. Add the salsa, tomato sauce, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Stir in the black beans and kidney beans. Remove from the burner. Spread one half of the bean mixture evenly in the bottom of a 9 1/2- by 13-inch baking pan. Top with one half of the tortillas in an overlapping layer. With the back of a large spoon, spread the cottage cheese evenly over the tortillas. Top with one half of the Cheddar cheese. Add the remaining tortillas, then the remaining bean mixture. Cover with aluminum foil and bake for 30 to 35 minutes or until heated through. Sprinkle with the remaining Cheddar cheese, and bake uncovered an additional 5 to 6 minutes or until the cheese is partially melted. To serve, cut into 12 rectangles, and garnish with tomatoes, green onion, and sour cream. Cheryl _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
