Black Bean and Corn Tortilla Bake
Ingredients
- 1 cup cottage cheese
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp pepper
- 4 burrito-size flour tortillas (preferably whole wheat)
- 2 (15.5-oz) cans no-salt-added black beans, drained and rinsed
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 1 (15-oz) can whole kernel corn, drained and rinsed
- 1 tsp hot sauce
- 1 (8-oz) block Monterey Jack cheese, shredded
Instructions
- Preheat oven to 400°F. Blend cottage cheese until smooth and creamy in a blender.
- Combine cottage cheese, cumin, chili powder, and pepper; spread on one side of each tortilla.
- Combine beans, tomatoes, corn, and hot sauce.
- Place 1 tortilla in a large ovenproof skillet or round baking dish; top with one-third of bean mixture and one-fourth shredded cheese.
- Repeat layers twice; top with remaining tortilla, and sprinkle with remaining cheese.
- Bake 15 minutes or until cheese is melted and filling is bubbly.
