Posted on
Wednesday, June 23, 2010
10:54 AM
| By:
Mama*P
I going to try this next week but with low fat ricotta, 2% mexican cheese, and mild Ro-tel.Source: The Recipe Place
1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended
Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.
Bake for 20 minutes or until heated through & cheese is melted.
***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.
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