| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | lb | Pinto beans |
| 1 | Dozen corn tortillas | |
| 1 | Container non fat ricotta cheese <or 1 pound soft tofu for vegan> | |
| 1 | Container (16 ounce) salsa | |
| Non fat yogurt, optional | ||
| Seasonings: garlic, cumin, chili powder |
INSTRUCTIONS
Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, cumin and chili powder <used canned oilfree refrieds if you must>. Spray casserole lightly with cooking spray. Casserole size depends upon your appetite. ~ a little salsa on the bottom of a casserole - a layer of corn tortillas - a layer of homecooked pinto beans, mashed with potato masher - a layer of salsa - a layer of corn tortillas - a layer of fatfree ricotta cheese - a layer of salsa - a layer of tortillas, beans, a sprinkling of cumin - spread non fat yogurt over all, more salsa Bake uncovered at 350 F for 30 to 45 minutes or so. Let stand for 15 minutes, serve. Good with mexican rice and/or a big salad. Posted to rec.food.recipes by jagordon@agsm.ucla.edu (Jan) on Aug 13, 93.
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