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Enchilada Bean BakeRecipe : Enchilada Bean Bake
Procedure :
2 Cloves garlic -- minced 1/2 C onion -- chopped 1/2 C mushrooms -- chopped 1/4 C water 2 C beans 1 1/2 C stewed tomatoes 1/2 C red wine 1 Teaspoon chili powder 1 Tsp cumin 1/2 C fat-free cottage cheese 1/4 Cup fat-free plain yogurt 1/4 C cheddar cheese -- shredded 5 corn tortillas Preheat oven at 350. Prepare a 2 quart casserole dish with cooking spray. In a skillet over low heat, cook garlic, onion, and mushrooms in 1/4 cup water until tender. Add beans, tomatoes, wine, chili powder, and cumin. Heat over medium-high heat until boiling; reduce heat and simmer about 30 minutes or until most of liquid is gone. Using a potato masher, mash beans thoroughly. In a bowl, mix cottage cheese and yogurt; set aside. In prepared casserole dish, put a layer of tortillas, a layer of beans and a little cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 30 minutes or until bubbling. |
