Wednesday, June 24, 2015
1 cup reduced-fat sour cream
1/2 cup low-fat milk
9 corn tortillas
2 cups salsa verde
1 1/2 cups cooked black beans (15oz can)
1 1/2 cups Monterey Jack cheese, shredded (6oz)
1 can (16oz) refried beans
1 1/2 cups cooked pink beans (15oz can)
1/4 small red onion, very thinly sliced
1/2 cup fresh cilantro leaves, chopped
Set oven to 350 degrees.
In a medium bowl, combine sour cream and milk until well blended. In 9' x 9" ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit. Top with 1/3 each of salsa and the sour cream mixture, all black beans, 1/3 of cheese, in that order, spreading each in an even layer. Repeat layering two more times with refried beans in center layer and pink beans on top. Place baking dish on jell-roll pan to catch any drips and bake uncovered 40-55 minutes or until mixture bubbles and top browns.
Cool in dish on wire rack 10 minutes. Sprinkle with onion slice and cilantro sprigs to serve.
Makes 6 servings: 490 calories, 19g fat, 12g fiber, 890mg sodium
This was a hit. The hubby added jalapenos to his. I used regular salsa instead of salsa verde and added a bit of taco seasoning and frozen corn. Next time I would probably season one set of the beans to give a bit more kick!