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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a super-easy low fat vegetarian dish that takes only minutes to throw together, it makes a great light weeknight meal served with a small side salad, you can use stewed tomatoes in place diced and use black beans in place of kidney beans. Top this with low-fat sour cream and salsa. Ingredients:
1 (16 ounce) can kidney beans |
1 (14 ounce) can diced tomatoes |
1 (4 ounce) can green chilies, chopped |
2 cups corn kernels |
2 scallions, finely chopped |
1/2 teaspoon cumin (or to taste) |
1/2 teaspoon oregano (or to taste) |
8 corn tortillas |
1 1/2 cups reduced-fat cheddar cheese (or use full-fat cheese) |
Directions:
1. Set oven to 400 degrees.
2. Combine first 7 ingredients in a mixing bowl and mix thoroughly.
3. Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
4. Repeat the layers.
5. Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft).
6. Top with low-fat sour cream and salsa.
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