Servings: 6

Ingredients:

• 1/4 cup onion, chopped
• 28 oz tomato wedges, canned
• 1 cup mushrooms, sliced
• 1 Tbs chili powder
• 1 1/3 cups pinto beans, canned; drained
• 1 1/3 cups kidney beans, canned; drained
• 1 tsp cumin
• 8 corn tortillas, cut in 1-in wide strips
• 8 oz cheddar cheese, low fat, shredded
• 1 cup sour cream, fat-free

Instructions:

1. Preheat oven to 350°F .
2. In a non-stick skillet coated with non-stick spray, saute onion about 4 minutes.
3. Add tomatoes, chiles, mushrooms, beans, and the spices. Simmer uncovered 10 minutes.
4. In a meatloaf pan, arrange 1/3 of the tortilla strips in a single layer.
5. Set aside a little of the cheese for garnishing.
6. Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips.
7. Repeat layers, ending with sour cream and last 1/4 of the tomato mixture. Top with the reserved cheese.
8. Bake 30 minutes.

Origins unknown.

Index Tags: beans • cheese • diet-friendly • freezer-friendly • lasagna • low-fat • mushrooms • Recipes • sour cream • tortilla • vegetarian • Weight Watchers©