Enchilada Bean Bake
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
mushrooms
chopped |
*
|
| ¼ | cup |
water
|
|
| 2 | cups |
beans
|
|
| 1 ½ | cups |
tomatoes
stewed |
|
| ½ | cup |
red wine
|
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | cup |
cottage cheese
fat-free |
*
|
| ¼ | cup |
yogurt, plain
fat-free |
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 5 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 59 | ml |
water
|
|
| 473 | ml |
beans
|
|
| 355 | ml |
tomatoes
stewed |
|
| 118 | ml |
red wine
|
*
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 118 | ml |
cottage cheese
fat-free |
*
|
| 59 | ml |
yogurt, plain
fat-free |
|
| 59 | ml |
cheddar cheese
shredded |
|
| 5 | each |
corn tortillas (6-inch)
|
*
|
Directions
Preheat oven at 350℉ (180℃).
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.
