Low Fat Tortilla Casserole (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From our local newspaper. You can use black beans or pinto beans instead. You can use stewed tomatoes instead of the diced. You can also use flour tortillas if you prefer. Likewise, you can substitute any kind of hard cheese. Ingredients:
1 (16 ounce) can kidney beans |
1 (14 ounce) can diced tomatoes |
1 (4 ounce) can chopped green chilies |
2 cups corn kernels |
2 scallions, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon oregano |
8 corn tortillas |
1 1/2 cups grated reduced-fat cheddar cheese |
1 teaspoon taco seasoning (optional) |
Directions:
1. Combine the first seven indgredients in a mixing bowl and mix thoroughly.
2. Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
3. Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
4. Top with lite sour cream and salsa if desired.
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