| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Mexican, Casseroles | 6 | Servings |
INGREDIENTS
| 2 | Cloves garlic — minced | |
| 1/2 | c | Onion — chopped |
| 1/2 | c | Mushrooms — chopped |
| 1/4 | c | Water |
| 2 | c | Beans |
| 1 1/2 | c | Stewed tomatoes |
| 1/2 | c | Red wine |
| 1 | ts | Chili powder |
| 1 | ts | Cumin |
| 1/2 | c | Fat-free cottage cheese |
| 1/4 | c | Fat-free plain yogurt |
| 1/4 | c | Cheddar cheese — shredded |
| 5 | Corn tortillas |
INSTRUCTIONS
Preheat oven at 350. Prepare a 2 quart casserole dish with cooking spray. In a skillet over low heat, cook garlic, onion, and mushrooms in 1/4 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. Recipe By : No Red Meat From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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