Where's the Beef?

One of the challenges of homemaking is stretching the budget.

In our home, another is avoiding allergens and irritants in the food categories.

Another is incoporating foods that may not be a favorite in flavorful ways.

Sometimes another is bulking up on foods that are very healthy.

Tonight's dinner was one of those.

It is a relatively cheap meal (cheaper if you don't need g-f tortillas).

It avoids red meat which doesn't really agree with everyone in this household.

It gives beans a flavorful twist.

It uses "oh-so-healthy" beans for lowering cholesterol and increasing fiber.

It is also a good recipe to serve with avocado for an increase in healthy fats.

Black Bean and Corn Tortilla Bake

1 c cottage cheese

2 tsp ground cumin

2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

4 tortillas (whole wheat if that is not a problem for you)

2 cans black beans (drained and rinsed)

1 can diced tomatoes with green chiles

1 can whole kernel corn (drained)

8 oz shredded Monterey Jack cheese (or cheese of choice)

Instructions:

Preheat oven to 400*

Blend cottage cheese in blender with cumin, chili powder, salt, and pepper.

Spread mixture on one side of each tortilla.

Combine beans, corn, and tomatoes.

Place one tortilla in round pan, top with 1/3 of bean mixture and 1/4 of 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.

We like ours with a dollop of sour cream and some taco sauce.

It is also good with diced avocado or homemade guacamole (avocado, lime juice, and garlic salt)