Recipe: Layered Enchilada Casserole (no meat, serves 2)

LAYERED ENCHILADA CASSEROLE

"Enjoy this filling and delicious casserole with a green salad."

1 cup green (tomatillo) salsa
1/2 cup lowfat sour cream
1/2 cup fat-free reduced-sodium chicken broth
15 ounces canned black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
Salt (optional) to taste
Freshly ground black pepper to taste
Hot sauce to taste
6 (six-inch) corn tortillas, cut in half
1 cup shredded reduced-fat cheddar or Monterey Jack cheese

Preheat oven to 350 degrees F.

In small bowl, whisk together salsa, sour cream and broth. Set aside.

In medium bowl, mix together beans, corn, onion and peppers. Season to taste with salt, black pepper and hot sauce.

Spread 1/4 cup of the salsa mixture over bottom of 9-inch baking pan. Layer bottom with 4 corn tortilla halves. Sprinkle 1/3 of bean and corn mixture over tortillas. Drizzle 1/2 cup of the salsa mixture evenly over top. Sprinkle with 1/3 cup cheese. Repeat layering process twice, topping bean and corn mixture with remaining salsa mixture and cheese.

Bake for 40 minutes, until hot and bubbly.

Makes 2 servings
Source: American Institute for Cancer Research, March 2004