llumc quick burrito casserole

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* Exported from MasterCook *

 

Quick Burrito Casserole LLUMC

 

Recipe By :Loma Linda University Medical Center

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked pinto beans

2 cups cooked kidney beans

(canned beans okay, drain)

1/2 teaspoon flaked dried oregano

1 teaspoon onion powder

1/4 teaspoon cumin

6 flour tortillas

1/2 cup mozzarella cheese -- grated (4 oz.)

4 ounces canned chopped green chile peppers

2 cups salsa

 

Step 1: When using canned beans, drain off some liquid, then pour beans into a

bowl. Add oregano, cumin, and onion powder and mix well.

 

Step 2: Cut tortilla into quarters; spray bottom of an 8 x 12 inch dish with Pam

or other oil spray. Cover bottom with a single layer of tortilla pieces.

 

Step 3: Spoon a layer of beans onto tortillas; sprinkle about 1/3 of the cheese

and diced chilies on next, and about 1/4 to 1/2 cup of salsa.

 

Step 4: Add a second layer of tortillas, and continue layering the ingredients

as noted above. End with a layer of tortillas and on top of that, the rest of

the cheese and salsa.

 

Step 5: Bake uncovered for about 30 minutes at 375 degrees. If covered, make

sure lid of foil does not stick to the cheese. Cut into squares to serve.

 

Nutrient analysis per serving:

Calories: 270

Protein: 15g - 21%

Carbohydrate: 44g - 63%

Fat: 5g - 16%

 

Diabetic Exchange:

3 Bread + 1 Protein + 0 Fat

 

Variation: Try omitting the kidney beans and using whole green chilies instead

of diced. If you add an additional 112 cup of grated Monterey Jack cheese, the

fat content will increase to about 7 grams per serving.

 

Source:

" Eating Well: A Sampling of Favorite Vegetarian Recipes from LLU "

Copyright:

" 2000 LLUMC: Center for Health Promotion (1-877-LLUMC-4U) "

Start to Finish Time:

" 0:45 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 337 Calories; 6g Fat (16.4% calories from

fat); 15g Protein; 57g Carbohydrate; 9g Dietary Fiber; 6mg Cholesterol; 571mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : Cut servings 3 x 4 inches

 

Nutr. Assoc. : 0 0 0 3133 0 0 0 0 0 0

 

 

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