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Ingredientes
- 12 corn tortillas (6 inch diameter)
- 2/3 c. low-fat plain yogurt
- 1/3 c. low-fat cottage cheese
- 3 scallions, thinly sliced
- 2 cloves garlic, chopped
- 1 tbsp. chili pwdr, or possibly to taste
- 1/2 teaspoon grnd cumin
- 4 c. coarsely minced tomatoes
- 1 1/2 c. cooked pinto, kidney or possibly black beans, lightly mashed
- 3/4 c. shredded Cheddar or possibly Monterey Jack cheese
- Black olives, sliced (optional)
Direcciones
- Coat a deep-fish, 9 inch pie plate with vegetable spray. Use 4 tortillas to cover the bottom of the plate, overlapping them in the center. Preheat oven to 375 degrees. Blend together the yogurt and cottage cheese. Empty into small bowl and add in scallions, garlic, chili pwdr and cumin. Spread 1/3 of this mix over the tortillas. Top with 1 1/3 c. tomatoes and 1/2 c. beans. Repeat layering twice to use all tortillas, yogurt mix, tomatoes and beans. Top with cheese. Bake in 375 degree oven for 20 to 30 min till cheese has melted and ingredients are bubbly. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 71 | 23% |
| Total Fat 8.04g | 10% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 145mg | 6% |
| Potassium 821mg | 23% |
| Total Carbs 46.62g | 12% |
| Dietary Fiber 9.4g | 31% |
| Sugars 4.43g | 3% |
| Protein 15.51g | 25% |
