This South-of-the-Border bean, cheddar and cottage cheese version of lasagna uses corn tortillas in place of the traditional noodles.
1 (15-ounce) can pinto or dark red kidney beans, drained and rinsed
1/2 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon ground cumin
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 cup frozen or fresh corn
1 cup tomato sauce
Salt and ground black pepper to taste (optional)
6 corn tortillas
1 cup low-fat cottage cheese
3/4 cup cheddar cheese
- In a large skillet, heat oil over medium to high heat. Sauté onion, garlic, and green pepper for about 5 minutes, or until soft. Stir in spices and sauté 1 minute more. Remove from heat. Mix in corn, beans, and tomato sauce; season to taste with salt and pepper.
- Place 3 tortillas in a 2-quart casserole dish, arranging to cover bottom. Spoon in half of the corn-bean mixture and spread 1/2 cup cottage cheese on top. Sprinkle on half the cheese. Repeat layers, using up all of the ingredients.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes. Let stand 5 minutes before serving.
Makes 6 servings
Nutritional Information Per Serving (1/6 of recipe): Calories: 252; Carbohydrates: 35g; Fat: 7g; Cholesterol: 18mg; Protein: 15g; Fiber: 6g; Sodium: 500mg (990mg using canned beans).
Food Exchanges: 1 lean meat; 1 vegetable; 2 fruit.
Recipe provided courtesy Michigan Bean Commission.