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Active Time:25 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonbutter1tablespoonall-purpose flour1(8 ounce) cancan no-salt-added tomato sauce¾cuplow-sodium vegetable broth1tablespoonchili powder1teaspoonground cumin1teaspoondried oregano, crushed⅛teaspoonground cinnamon1(15 ounce) canno-salt-added black beans, rinsed and drained1(15 ounce) canno-salt-added pinto beans, rinsed and drained¾cupchopped green sweet pepper (1 medium)½cupchopped onion (1 medium)14-ounce can diced green chile peppers, undrainedNonstick cooking spray9(6 inch)corn tortillas, cut into wedges2cupsshredded reduced-fat cheddar cheese (8 ounces)Shredded lettuce, sliced ripe olives and chopped tomato (optional)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonbutter
1tablespoonall-purpose flour
1(8 ounce) cancan no-salt-added tomato sauce
¾cuplow-sodium vegetable broth
1tablespoonchili powder
1teaspoonground cumin
1teaspoondried oregano, crushed
⅛teaspoonground cinnamon
1(15 ounce) canno-salt-added black beans, rinsed and drained
1(15 ounce) canno-salt-added pinto beans, rinsed and drained
¾cupchopped green sweet pepper (1 medium)
½cupchopped onion (1 medium)
14-ounce can diced green chile peppers, undrained
Nonstick cooking spray
9(6 inch)corn tortillas, cut into wedges
2cupsshredded reduced-fat cheddar cheese (8 ounces)
Shredded lettuce, sliced ripe olives and chopped tomato (optional)
DirectionsPreheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. Top with lettuce, olives and/or chopped tomato, if desired.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. Top with lettuce, olives and/or chopped tomato, if desired.
Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.
In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.
Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.
Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. Top with lettuce, olives and/or chopped tomato, if desired.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)323Calories11gFat38gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
