| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Mexican | Veggie, Mexican, Low-cal, Good, Meal | 4 | Servings |
INGREDIENTS
| 1/2 | ts | Olive oil |
| 1 | tb | Garlic clove minced |
| 1 | md | Onion, diced |
| 1 | ts | Cumin seed, ground |
| 1 | md | Green pepper, diced |
| 1/8 | ts | Cayenne pepper |
| 1 | tb | Chili powder |
| 8 | oz | Corn frozen |
| 15 | oz | Kidney beans,canned |
| 8 | oz | Tomato Sauce |
| 6 | Tortilla flour, 6" dia. | |
| 1 | c | Yogurt Plain, low fat |
| 1 | c | Cheddar Cheese, grated |
INSTRUCTIONS
In a large skillet heat oil over medium high heat. Saute the onions, garlic and green pepper about 5 minutes or until soft. Stir in spices and saute 1 more minute. Remove from heat mix in the corn, beans and up to 1 cup of tomato sauce. IF desired you can add a cup of cooked brown rice. I usually do. Place three tortillas covering the botton of a 2 quart casserole dish. Spoon in about 1/2 the mixture, add a layer of 1/2 yogurt and spread 1/2 cup grated cheddar cheeze on top. Repeat process three tortillas and cover with rest of mixture and sprinkle cheddar on top. Cook uncovered on high heat in a microwave for 10 to 15 minutes until casserole is heated through and cheese melted. Let stand 5 minutes before serving Source: The Vegetarian Times Magazine Posted to MM-Recipes Digest V5 #018 by Hank & Anne Reintges <hgreintges@SkyBest.Com> on Jan 18, 1998
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