Enchilada Bake

Healthycooking's picture

Nov. 10, 2011

Ingredients

Cooked dry beans 1/2 Cup (8 tbs)
Onion 1 , chopped
Garlic 1 Clove (5 gm) , minced
Mushrooms 6 , sliced
Green pepper 1 , chopped
Stewed tomatoes 1 1/2 Cup (24 tbs)
Chili powder 1 Tablespoon
Ground cumin 1 Teaspoon
Salt To Taste
Dry red wine 1/2 Cup (8 tbs)
Corn tortillas 8
Mozzarella cheese 1/4 Cup (4 tbs) , grated (Made From Partially Skimmed Milk)
Ricotta cheese 1/2 Cup (8 tbs) (Made From Partially Skimmed Milk)
Low fat yogurt 1/4 Cup (4 tbs)
Black olives 6 , sliced

Directions

GETTING READY

1) Preheat the oven to 350°F.

2) Oil a 1 1/2-quart casserole and place aside.

MAKING

3) In a pan, sauté onion, garlic, mushrooms and pepper over medium heat.

4) Stir in beans, tomatoes, spices, salt and wine.

5) Allow to simmer the mixture for about 30 minutes.

6) Combine ricotta cheese and yogurt.

7) In the casserole, make a layer of tortillas.

8) Add a layer of sauce, 1 1/2 tablespoons of grated cheese and 4 tablespoons of cheese-yogurt mixture.

9) Repeat the layering to use all the ingredients and finish with a layer of sauce.

10) Top with cheese-yogurt mixture and black olives.

11) Place the casserole inside oven to bake for 15 to 20 minutes.

SERVING

12) Serve warm by garnishing with grated cheese, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 285Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 346 mg14.42%

Total Carbohydrates 42 g14%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet