Layered Tortilla Casserole
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
|
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
celery
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | cup |
corn
kernels |
|
| 1 | cup |
tomato sauce
|
|
| 1 | cup |
red kidney beans
cooked, drained and rinsed |
|
| 1 | cup |
great northern beans
drained and rinsed |
|
| 6 | each |
corn tortillas (6-inch)
non fat |
*
|
| 1 | cup |
cottage cheese
non fat |
*
|
| ½ | cup |
cheddar cheese
nonfat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
|
|
| 237 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
celery
chopped |
|
| 15 | ml |
chili powder
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 237 | ml |
corn
kernels |
|
| 237 | ml |
tomato sauce
|
|
| 237 | ml |
red kidney beans
cooked, drained and rinsed |
|
| 237 | ml |
great northern beans
drained and rinsed |
|
| 6 | each |
corn tortillas (6-inch)
non fat |
*
|
| 237 | ml |
cottage cheese
non fat |
*
|
| 118 | ml |
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.
