Categories: Casserole, Main Dish, Tex-Mex, Vegetarian

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, chopped
• 2 large eggs, beaten
• 1 cup low fat cottage cheese
• 1 (4 ounce) can diced green chilies, drained
• 2 tablespoons chopped fresh cilantro
• 1/4-1/2 teaspoon ground cumin
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper, to taste
• 12 corn tortillas, cut into 3/8-inch strips
• 1 (16 ounce) can refried beans
• 3 medium tomatoes, seeded, sliced, and drained
• 2 cups grated monterey jack cheese
• 2 cups grated cheddar cheese
• Toppings:
• chopped pitted black olives
• sliced green onion
• light sour cream

Directions

1. Preheat oven to 350°.

2. Warm the oil in a skillet overmedium heat; add in the onion; stir/saute for 5 minutes or until tender; set aside.

3. In a bowl, combine the eggs, cottage cheese, chiles, cilantro, seasonings, and cooked onion.

4. In a 13×9 inch baking dish that has been lightly coated with cooking spray, add half of each of the following in layers: the tortillas, cottage cheese mixture, beans, tomatoes, and the combined Monterey Jack and cheddar cheese.

5. Repeat the layers.

6. Bake, uncovered, 30-40 minutes or until bubbly.

7. Let stand 10 minutes before serving.

8. Serve with toppings.

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