| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Casseroles, Main dishes |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1 |
c |
Onion — chopped |
| 1 |
|
Clove garlic — minced |
| 1 |
c |
Celery — chopped |
| 1 |
tb |
Chili powder |
|
pn |
Cayenne — pepper |
| 1 |
c |
Corn — kernels |
| 1 |
c |
Tomato sauce |
| 1 |
c |
Kidney beans, cooked — |
|
|
Drained and rinsed |
| 1 |
c |
Great northern beans — |
|
|
Drained and rinsed |
| 6 |
|
Corn tortillas — nonfat |
| 1 |
c |
Nonfat cottage cheese |
| 1/2 |
c |
Cheddar cheese, nonfat — |
|
|
Shredded |
INSTRUCTIONS
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 1/2 of the tomato-bean mixture. Spread 1/2 cup of
the cottage cheese over the tomato-bean mixture. Sprinkle with 1/4 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.
Recipe By : Sarah Schlesinger, 500 Fat-Free Recipes
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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