Enchilada Bean Bake Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 centiliter: Garlic, minced
1/2 cup: Onion, chopped
1/2 cup: Mushrooms, chopped
1/4 cup: Water,
2 cup: Beans,
1 1/2 cup: Stewed tomatoes,
1/2 cup: Red wine,
1 tsp: Chili powder,
1 tsp: Cumin,
1/2 cup: Fat-free cottage cheese,
1/4 cup: Fat-free plain yogurt,
1/4 cup: Cheddar cheese, shredded
5: Corn tortillas,
Directions:
Recipe by: No Red Meat Preparation Time: 0:15 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.
Source from luhu.jp
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.
Source from luhu.jp