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Ingredients Jump to Instructions ↓

  1. 2 Cloves garlic -- minced

  2. 1/2 C onion -- chopped

  3. 1/2 C mushrooms -- chopped

  4. 1/4 C water

  5. 2 C beans

  6. 1 1/2 C stewed tomatoes

  7. 1/2 C red wine

  8. 1 Teaspoon chili powder

  9. 1 Tsp cumin

  10. 1/2 C fat-free cottage cheese

  11. 1/4 Cup fat-free plain yogurt

  12. 1/4 C cheddar cheese -- shredded

  13. 5 corn tortillas

Instructions Jump to Ingredients ↑

  1. 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.

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