Fiesta Casserole

A filling vegetarian casserole.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  vegetable oil
• 1  yellow onion, chopped
• 2  large eggs, beaten
• 1  cup low fat cottage cheese
• 1 (4 ounce) can diced green chilies, drained
• 2  tablespoons  chopped fresh cilantro
• 1⁄4-1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt (or to taste)
•  fresh ground black pepper, to taste
• 12  corn tortillas, cut into 3/8-inch strips
• 1 (16 ounce) can  refried beans
• 3  medium tomatoes, seeded, sliced, and drained
• 2  cups  grated monterey jack cheese
• 2  cups  grated cheddar cheese

• Toppings

•  chopped pitted black olives
•  sliced green onion
•  light sour cream

Directions

1. Preheat oven to 350°.
2. Warm the oil in a skillet overmedium heat; add in the onion; stir/saute for 5 minutes or until tender; set aside.
3. In a bowl, combine the eggs, cottage cheese, chiles, cilantro, seasonings, and cooked onion.
4. In a 13x9 inch baking dish that has been lightly coated with cooking spray, add half of each of the following in layers: the tortillas, cottage cheese mixture, beans, tomatoes, and the combined Monterey Jack and cheddar cheese.
5. Repeat the layers.
6. Bake, uncovered, 30-40 minutes or until bubbly.
7. Let stand 10 minutes before serving.
8. Serve with toppings.