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By: G G.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 teaspoon olive oil 0.5 cup chopped onion 3 each garlic cloves, minced 1 each green pepper, coarsely chopped 1 each red pepper, coarsely chopped 1 teaspoon ground cumin 2 teaspoon chili powder 0.125 teaspoon cayenne powder 1 cup frozen or fresh corn kernels 15 OZ can dark red kidney beans, rinsed and drained 15 OZ can black beans, rinsed and drained 1 cup no added salt tomato sauce 4 OZ can diced green chilies, drained, nonstick cooking spray 6 each corn tortillas 1 cup fat free ricotta cheese 0.75 cup low fat cheddar cheese, shredded |
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| Directions: | ||
| In large skillet, heat oil over medium high heat. Sauté onion, garlic, and peppers for 5 minutes. Stir in spices and sauté 1 additional minute. Remove from heat. Mix in corn, beans, tomato sauce, and diced green chilies. Spray 13� x 9� dish with cooking spray. Place 3 tortillas in the dish arranging to cover the bottom. Spoon in half of the corn mixture, and spread ½ cup ricotta cheese on top. Sprinkle with half of the cheddar cheese. Repeat layers, using up all the ingredients. Cook, uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted. Let stand 5 minutes before serving. | ||
| Notes: | ||
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