Quesadilla Casserole

Name: Quesadilla Casserole Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 2 C TVP; 1/2 c chopped onion.; 15 oz can black beans; 8 3/4 oz can corn (not drained); 4 1/2 oz can undrained chopped green chilies; 2-8 oz cans tomato sauce; 2 tsp. Chili Powder; 1 tsp ground Cumin; 1 tsp minced garlic; 1/2 tsp Oregano leaves; PAM to Spray; 7 Whole Wheat Tortillas; 2 C No-Fat Cheddar or Mexican blend Cheese

Minutes to Prepare: 30
Minutes to Cook: 15

Number of Servings: 12

Ingredients

2 C TVP 1/2 c chopped onion. 15 oz can black beans 8 3/4 oz can corn (not drained) 4 1/2 oz can undrained chopped green chilies, 2-8 oz cans tomato sauce 2 tsp. Chili Powder1 tsp ground Cumin1 tsp minced garlic 1/2 tsp Oregano leavesPAM to Spray 7 Whole Wheat Tortillas2 C No-Fat Cheddar or Mexican blend Cheese

Directions

Rehydrate TVP per package directions, heat in pan with s with 1/2 c chopped onion
add drained/rinsed 15 oz can black beans, 8 3/4 oz can corn (not drained) 4 1/2 oz can un-drained chopped green chilies, 2-8 oz cans tomato sauce mix well and then add 2 tsp. Chili Powder, 1 tsp ground Cumin, 1 tsp minced garlic, 1/2 tsp Oregano leaves and crushed red pepper as desired for KICK! Bring to boil, reduce heat to low and simmer 5 min.
Spread 1/2 cup of TVP mix on bottom of 13 x 9 x2 baking dish sprayed with PAM. Top with 3 flour tortillas, overlapping. Layer with 1/2 of the remaining meat and top with 1 cup shredded Cheddar cheese, top with 3 flour tortillas, remainder of meat.. Slice a tortilla and put a loose lattice on top, sprinkle with 1 cup cheese.

Bake 350 for 15 minutes, let stand for 5 before serving

Serving Size: 12 cuts from a 13 x 9 x2 baking dish

Number of Servings: 12

Recipe submitted by SparkPeople user 55BUTTERBALL.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 274.9
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 538.6 mg
Total Carbs: 43.2 g
Dietary Fiber: 9.8 g
Protein: 19.1 g

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