LOW FAT -- Skillet Tortilla Casserole

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* Exported from MasterCook *

 

Skillet Tortilla Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles March '97

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

1 cup chopped onion

1 cup frozen whole-kernel corn -- thawed and divided

1 teaspoon dried oregano

1/4 teaspoon ground cumin

1 garlic clove -- crushed

2 tablespoons all-purpose flour

1 (14 1/2-ounce) can no-salt-added whole tomatoes -- undrained and

chopped

1 (15-ounce) can black beans -- drained

1 (4 1/2-ounce) can chopped green chiles

6 corn tortillas -- quartered (6-inch)

1/2 cup sliced green onions

1/2 cup chopped fresh cilantro -- divided

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 teaspoon paprika

1/4 cup sliced radishes

1/4 cup low-fat sour cream

 

Preheat oven to 375º.

Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, and sauté 5

minutes. Add 3/4 cup corn; sauté over medium-high heat 5 minutes or until

lightly browned. Add oregano, cumin, and garlic; sauté 30 seconds. Add flour;

cook 1 minute, stirring constantly. Add tomatoes, beans, and chiles, and cook 2

minutes or until thick. Remove from heat; spoon bean mixture into a bowl.

Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla

quarters over bean mixture in skillet, overlapping slightly. Spread half of

remaining bean mixture over tortilla quarters; sprinkle with green onions and

1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4

cup corn, cheese, and paprika.

Bake at 375º for 30 minutes or until thoroughly heated. Remove from oven; let

stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and

sour cream.

 

Serving Size: one-fourth casserole, 1 tablespoon cilantro, 1 tablespoon

radishes, and 1 tablespoon sour cream

 

Source:

" Cooking Light, March 1997, p.143 "

Copyright:

" © Cooking Light "

 

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Per serving: 372 Calories (kcal); 10g Total Fat; (23% calories from fat); 16g

Protein; 57g Carbohydrate; 18mg Cholesterol; 512mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : This vegetarian main dish is cooked entirely in the skillet.

Nutr. Assoc. : 0 0 3450 0 0 0 0 0 578 20197 2883 3585 0 4922 0 377 0