1 (15-ounce) can Pintos drained and rinsed
1/2 tablespoon olive oil (or what ever you like)
1 cup onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon cumin]
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 cup frozen or fresh corn
1 can of tomato sauce
6 corn tortillas
1 cup lowfat cottage cheese or more if you like
1 cup black olives sliced..
1 cup of Mexican Cheese Mix
In a large skillet, heat oil over medium-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. 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. Half of the olives then Sprinkle on half the
Repeat layers, using up all of the ingredients
Bake at 350°F for 45 minutes.
Let stand 5 minutes before serving.
This is very tasty.. Enjoy
Barbzeee......I've doubled this and made it in a 13x9 pan .. and I've also use Ricotta in place of cottage cheese.. works well both ways..:)
Life is full of surprises, just go with the flow !