Guest guest Posted May 22, 2001 Report Share Posted May 22, 2001 * Exported from MasterCook * Casserole Ole Recipe By :The Vegetarian Child, Lucy Moll Serving Size : 4 Preparation Time :0:00 Categories : The Vegetarian Child Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon safflower or canola oil 1 teaspoon water 1 teaspoon minced garlic -- (to 2 tsp) 3 scallions (green and white parts) -- sliced 1 red or green bell pepper -- cored & chopped 1 teaspoon ground cumin 1 tablespoon chili powder 1 cup whole kernel corn 1 16 oz can kidney beans -- rinsed 1 cup tomato sauce 6 7-inch corn tortillas 1 cup part-skim ricotta cheese 1/2 cup shredded reduced fat cheddar cheese In a medium skillet over medium-high heat, heat the safflower or canola oil and water, and saute the garlic, scallions, and bell pepper until softened, about 5 minutes. Stir in the cumin and chili powder and cook a few minutes more. Add the corn, beans, and tomato sauce. Remove from heat. Preheat the oven to 250ºF. In a lightly greased, 2-quart casserole dish, arrange 3 tortillas to cover the bottom. Top with half the vegetable mixture. Using a teaspoon, dollop half of the ricotta over the vegetable mixture. Sprinkle on half of the cheddar. Repeat the layers, ending with the cheddar. Bake 30 minutes. Let cool slightly before serving. S(ISBN): " 0-399-52271-9 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 597 Calories; 8g Fat (12.1% calories from fat); 40g Protein; 95g Carbohydrate; 32g Dietary Fiber; 22mg Cholesterol; 641mg Sodium. Exchanges: 6 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.