| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Fatfree corn tortillas |
| 1 |
cn |
(15 oz.) pinto beans, drained and rinsed |
| 1 |
cn |
(14 oz.) crushed tomatoes |
| 1 |
cn |
(4 oz.) green chili peppers |
| 2 |
c |
Frozen kernel corn, thawed |
| 2 |
|
Green onions, minced |
| 1/2 |
ts |
Gound cumin |
| 1/2 |
ts |
Dried oregano |
|
|
Salt, to taste |
| 1 |
c |
Fatfree shredded mozzarella cheese |
|
|
Fatfree sour cream, optional |
INSTRUCTIONS
1. Preheat oven to 400F degrees. In a large mixing bowl, combine beans,
tomatoes, chilies, corn, green onions, cumin, oregan, basil and salt, if
using. Mix thoroughly.
2. Line a 2-quart casserole or baking dish with 4 tortillas, overlapping if
necessary. Spread half of the bean mixture in a layer over tortillas.
Sprinkle with half of the cheese. Repeat.
3. Bake 12 to 15 minutes or unitl cheese is bubbly and dish is heated
through well. Let stand 1 to 2 minutes. Cut into squares to serve. Top with
sour cream, if desired.
Source: Vegetarian Times Magazine, June 1995
Posted to fatfree digest V96 #246
From: Joseph & Dianne Fago <[email protected]>
Date: Thu, 05 Sep 1996 22:44:53 -0500
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