Quesadilla Casserole

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

Garnish with a few sliced black olives
Serve with No-Fat Sour Cream and Salsa

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.