Ingredients
-
- 2 garlic cloves, minced
- 1 cup chopped onions
- 2 cup chopped tomatoes
- 1 cup chopped green onions
- 1 teaspoon chili powder
- 4 teaspoons cumin powder
- 2 (8 ounce) cans tomato sauce
- 2 (16 ounce) cans black beans, rinsed and drained
- 2 tablespoon chopped cilantro
- salt and pepper
- 18 soft corn tortillas
- 16 ounces low-fat cheddar cheese, shredded, reserve 4 tablespoons ( I usedCabot low-fat )
Directions
- Preheat oven to 350* F.
- Spray a large skillet with cooking spray.
- Add garlic, onions, tomato, green onion, cumin, and chili powder.
- Cook on medium heat until onion is tender.
- Add tomato sauce and cook 5 minutes more.
- Stir in beans, cilantro, salt and pepper.
- Spray a 9 x 13 baking dish with cooking spray.
- Layer 6 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
- Top with reserved 2 tablespoons of cheese.
*my tweaks. I used a can of diced tomatoes with green chilis, and a half can of regular diced tomatoes. I also doubled the recipe, because I’m feeding a plague of locusts (the kids are both here) and this recipe is the doubled amount. The original was half of all the measured amounts, called for 12 corn tortillas, and was made in a 9 x 9 baking pan. I probably didn’t use a whole cup of green onions, either…I just threw a bunch …which is like…6 or 7 into the food processor and let ‘er rip.
For Weight Watchers folk, I cut it into six pieces, and each piece was 6 points, according to the Weight Watchers Recipe Builder.
It was TASTY. Will definitely make it, again. Even Andreas ate it with no complaint about there being no meat. It was a little spicy, which was what I was after with the tomatoes with green chilis. I hate bland food. I plated it with steamed broccoli, and I couldn’t eat my whole serving…but then, my re-routed guts make sure of things like that. Otherwise, I’m sure I would have chowed it right down.
Original recipe from http://www.food.com/recipeprint.do?rid=34881
