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Enchilada Bean Bake
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 ts Chili powder
1 ts Cumin
1/2 c Fat-free cottage cheese
1/4 c 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.
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