| 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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