Categories: Casserole, Main Dish, Tex-Mex, Vegetarian
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
- Toppings:
- chopped pitted black olives
- sliced green onion
- light sour cream
Directions
- Preheat oven to 350°.
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Warm the oil in a skillet overmedium heat; add in the onion; stir/saute for 5 minutes or until tender; set aside.
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In a bowl, combine the eggs, cottage cheese, chiles, cilantro, seasonings, and cooked onion.
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In a 13×9 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.
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Repeat the layers.
- Bake, uncovered, 30-40 minutes or until bubbly.
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Let stand 10 minutes before serving.
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Serve with toppings.