| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg04 |
8 |
servings |
INGREDIENTS
| 8 |
|
Corn tortillas or- |
| 8 |
|
Flour tortillas |
|
|
Vegetable cooking spray |
| 1 |
md |
Green bell pepper; thinly sliced |
| 1/2 |
ts |
Jalapeno; minced |
| 1/4 |
ts |
Cayenne pepper |
|
|
Enchilada sauce; recipe included |
| 1 1/2 |
c |
Cooked black beans; rinsed and drained |
| 1 |
c |
Frozen corn; thawed |
| 8 |
oz |
Frozen pre-browned all-vegetable; thawed |
|
|
Protein crumbles |
| 1 |
lg |
Tomato; thinly sliced |
|
|
Jalapeno con Queso Sauce; recipe follows |
| 1 |
md |
Or hot salsa; to taste |
INSTRUCTIONS
Spray both sides of tortillas lightly with cooking spray; cook in
small skillet over medium-high heat to brown lightly, 30-60 seconds
per side. Cook slightly; cut into 1/2 inch strips.
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute peppers until tender, 2-3 minutes; sprinkle with cayenne
pepper. Stir in Enchilada Sauce; heat until hot.
Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole.
Top with 1/3 of peppers mixture. Layer on 1/2 cup black beans, 1/3
cup corn, 1/3 of the vegetable protein crumbels, 1/3 of the tomato
slices, and 2/3 cup Janaleno cn Queso Sauce. Repeat layers 2 times.
Bake casserole, uncovered, at 350 degrees until hot through, 25-30
minutes. Serve hot with salsa.
Per serving: 235 Calories; 4g Fat (13% calories from fat); 8g
Protein; 44g Carbohydrate; 0mg Cholesterol; 210mg Sodium
NOTES : Again, I use canned enchilada sauce and cheese sauce.
Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler
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