Categories: Casseroles, May2012, Tex-Mex, Tomatoes

Ingredients

• 1 Tbs vegetable oil
• 1 yellow onion, chopped
• 2 large eggs, beaten
• 1 cup low-fat cottage cheese
• 1 can (4 ounces) diced green chiles, drained
• 2 Tbs chopped fresh cilantro or parsley
• 1/4 teaspoon ground cumin
• 1/4 tsp salt
• Freshly ground pepper to taste
• 1 package (12) corn tortillas, cut into 3/8-inch strips
• 1 can (16 ounces) 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 onions
• Light Sour cream

Directions

1. Preheat oven to 350 degrees F. In a small skillet over medium heat, warm oil. Add onion and saute until tender, about 5 minutes. Set aside.

2. In a medium bowl, combine eggs, cottage cheese. chiles, cilantro, seasonings, and cooked onion.

3. In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, add half of each of the following in layers: the tortillas, cottage cheese mixture, beans, tomatoes, and the combined Monterey Jack and cheddar. Repeat the layers.

4. Bake, uncovered, until bubbly, 30 to 40 minutes. Let stand 10 minutes before serving. Pass the toppings.

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