Tuesday, June 06, 2006

Mexican Lasagna

An interesting change from your usual Italian lasagne!

1/2 T oil
1 onion, chopped
2 cloves garlic, pressed
1 green pepper, chopped
1 T chili powder
1 t cumin
dash cayenne
1 cup corn
16 oz. kidney beans, drained
1 cup tomato sauce
6 corn tortillas
1 cup low-fat cottage cheese
1/2 cup shredded cheddar cheese

In oil, saute onion, garlic and green pepper for aprox 5 minutes, until soft. Add spices and cook 1 minute more. Remove from heat. Add corn, beans and tomato sauce. In a microwave-safe dish, layer tortillas, beans, and cottage cheese 2 or 3 times. Top with cheddar.

Cook, uncovered on High in the microwave 10-15 minutes, until heated through. Let stand 5 minutes before serving.

Serves 4. Aprox 460 calories per serving.

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