| 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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