Enchilada bean bake

6 servings

Ingredients

Quantity Ingredient
2 Cl Garlic; minced
½ cup Onion; chopped
½ cup Mushrooms; chopped
¼ cup Water
2 cups Beans
1½ cup Stewed tomatoes
½ cup Red wine
1 teaspoon Chili powder
1 teaspoon Cumin
½ cup Fat-free cottage cheese
¼ cup Fat-free plain yogurt
¼ 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 ¼ 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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