Black Bean and Corn Tortilla Bake
Avocado-Tomato Stacks
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 BPA-free black beans, drained and rinsed
- 1 (14.5-oz) can BPA-free organic no-salt-added diced tomatoes
- 1 (15-oz) can BPA-free 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.
Side Dish Ingredients
- 3 organic tomatoes, sliced
- 2 avocados, sliced
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Alternately layer sliced tomato and avocado to make 6 stacks.
- Whisk together vinegar and oil; drizzle over stacks. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
470
|
160
|
630
|
| Fat (g) | 18 | 15 | 33 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 57 | 8 | 65 |
| Fiber (g) | 13 | 5 | 18 |
| Sodium (mg) | 1 | 104 | 105 |
Clean Eating Meal Plan
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