Cheesy Black Bean Tortilla Bake
Ingredients
- 1 cup cottage cheese
- 1 Tbsp low-sodium taco seasoning mix
- 4 organic burrito-size flour tortillas (preferably whole wheat)
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 1 (15-oz) can whole kernel yellow corn, drained and rinsed
- 1 (14.5-oz) can no-salt-added diced tomatoes, drained
- 1 (7-oz) can chopped green chiles
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1 large avocado, sliced
Instructions
- Preheat oven to 400°F. Blend cottage cheese until smooth and creamy in a blender; stir in taco seasoning.
- Spread cottage cheese mixture on one side of each tortilla.
- Combine beans, corn, tomatoes, and chiles in a large bowl.
- Place 1 tortilla, coated side up, in a large ovenproof skillet or round baking dish sprayed with cooking spray; top with one-third of beans mixture and one-fourth shredded cheese.
- Repeat layers twice; top with remaining tortilla, and sprinkle with remaining shredded cheese.
- Bake 15 minutes or until cheese is melted and filling is bubbly. Top with avocado slices.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
502
|
502
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 29 | 29 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 16 | 16 |
| Sodium (mg) | 1071 | 1071 |
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