Categories: Casseroles, May2012, Tex-Mex, Tomatoes
Ingredients
- 1 Tbs vegetable oil
- 1 yellow onion, chopped
- 2 large eggs, beaten
- 1 cup low-fat cottage cheese
- 1 can (4 ounces) diced green chiles, drained
- 2 Tbs chopped fresh cilantro or parsley
- 1/4 teaspoon ground cumin
- 1/4 tsp salt
- Freshly ground pepper to taste
- 1 package (12) corn tortillas, cut into 3/8-inch strips
- 1 can (16 ounces) 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 onions
- Light Sour cream
Directions
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Preheat oven to 350 degrees F. In a small skillet over medium heat, warm oil. Add onion and saute until tender, about 5 minutes. Set aside.
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In a medium bowl, combine eggs, cottage cheese. chiles, cilantro, seasonings, and cooked onion.
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In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, add half of each of the following in layers: the tortillas, cottage cheese mixture, beans, tomatoes, and the combined Monterey Jack and cheddar. Repeat the layers.
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Bake, uncovered, until bubbly, 30 to 40 minutes. Let stand 10 minutes before serving. Pass the toppings.