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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A filling vegetarian casserole. Ingredients:
1 tablespoon vegetable oil |
1 yellow onion, chopped |
2 large eggs, beaten |
1 cup low fat cottage cheese |
1 (4 ounce) can diced green chilies, drained |
2 tablespoons chopped fresh cilantro |
1/4-1/2 teaspoon ground cumin |
1/4 teaspoon salt (or to taste) |
fresh ground black pepper, to taste |
12 corn tortillas, cut into 3/8-inch strips |
1 (16 ounce) can refried beans |
3 medium tomatoes, seeded, sliced, and drained |
2 cups grated monterey jack cheese |
2 cups grated cheddar cheese |
chopped pitted black olives |
sliced green onion |
light sour cream |
Directions:
1. Preheat oven to 350°.
2. Warm the oil in a skillet overmedium heat; add in the onion; stir/saute for 5 minutes or until tender; set aside.
3. In a bowl, combine the eggs, cottage cheese, chiles, cilantro, seasonings, and cooked onion.
4. In a 13x9 inch baking dish that has been lightly coated with cooking spray, add half of each of the following in layers: the tortillas, cottage cheese mixture, beans, tomatoes, and the combined Monterey Jack and cheddar cheese.
5. Repeat the layers.
6. Bake, uncovered, 30-40 minutes or until bubbly.
7. Let stand 10 minutes before serving.
8. Serve with toppings.
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