Black And Red Bean Tortilla Bake from Healthy Diabetic Recipes

Black And Red Bean Tortilla Bake from Healthy Diabetic Recipes

If you are unsure whether this Black And Red Bean Tortilla Bake recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.



"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
~ Ginette Olivesi-Lorenzias


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Black And Red Bean Tortilla Bake Recipe


Recipe Ingredients:

=== BAKE ===
2 cups frozen mixed pepper and onion stir-fry
2 garlic cloves, minced
2 tsp olive oil
1 cup mild salsa
1 can low-sodium tomato sauce - (15 oz)
= (or regular tomato sauce)
1 1/2 tsp cumin
1 tsp chili powder
1 can black beans - (15 oz), rinsed, well drained
1 can low-sodium kidney beans - (16 oz), rinsed, well drained
= (or regular kidney beans)
12 six-inch corn tortillas - (to 14)
1 cup low-fat (1%) cottage cheese
2 cups shredded reduced-fat Cheddar cheese, divided
=== GARNISH ===
1 large tomato, chopped
1/4 cup thinly-sliced green onion tops
1/2 cup fat-free or reduced-fat sour cream

 

Recipe Instructions:

Preheat the oven to 350 degrees. In a small pot or very large saucepan, combine the pepper-onion mixture, garlic, and oil. Cook over medium heat, stirring frequently, until the onion is soft, about 5 or 6 minutes.

Add the salsa, tomato sauce, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Stir in the black beans and kidney beans. Remove from the burner.

Spread one half of the bean mixture evenly in the bottom of a 9 1/2- by 13-inch baking pan. Top with one half of the tortillas in an overlapping layer. With the back of a large spoon, spread the cottage cheese evenly over the tortillas.

Top with one half of the Cheddar cheese. Add the remaining tortillas, then the remaining bean mixture. Cover with aluminum foil and bake for 30 to 35 minutes or until heated through.

Sprinkle with the remaining Cheddar cheese, and bake uncovered an additional 5 to 6 minutes or until the cheese is partially melted. To serve, cut into 12 rectangles, and garnish with tomatoes, green onion, and sour cream.

This recipe yields 12 servings. Serving size: 1 piece.

Exchanges Per Serving: 1 1/2 Starch, 1 Medium-Fat Meat, 1 Vegetable.

Nutrition Facts: Calories 228; Calories from Fat 55; Total Fat 6g; Saturated Fat 3g; Cholesterol 15mg; Sodium 411mg; Carbohydrate 30g; Dietary Fiber 6g; Sugars 5g; Protein 15g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 12




“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
~ Doug Larson


 

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Important Note: This Black And Red Bean Tortilla Bake recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Black And Red Bean Tortilla Bake recipe is located in our Main Dish Recipes section.

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This Black And Red Bean Tortilla Bake Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.

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