Search
by Ingredient

Layered Tortilla Casserole

StarStarStarStarHalf star

Submitted by quenby

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¼ 59
CUP ML WATER
1 237
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
1 237
CUP ML CELERY
chopped
1 15
TABLESPOON ML CHILI POWDER
1 1
PINCH PINCH CAYENNE PEPPER *
1 237
CUP ML CORN
kernels
1 237
CUP ML TOMATO SAUCE
1 237
CUP ML RED KIDNEY BEANS
cooked, drained and rinsed
1 237
CUP ML GREAT NORTHERN BEANS
drained and rinsed
6 6
EACH EACH CORN TORTILLAS (6-INCH)
non fat *
1 237
CUP ML COTTAGE CHEESE
non fat *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 266 21% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 330mg 14%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 27%
Sugars g
Protein 29g
Vitamin A 20% Vitamin C 29%
Calcium 19% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

Email this recipe