This is a great vegetarian dish as it's hearty and makes for good leftovers. You can modify it by using low-sodium tomatoes to bring the sodium count down.
2 small onions, peeled and chopped
3 cloves garlic, peeled and minced
1 T olive oil
2,15 oz can pinto beans, rinsed and drained
1, 4 oz can green chilies
2,15oz cans, chili-style or fire-roasted tomatoes
1, 8oz can tomato sauce
1-2T of chili powder (or to taste), I like to mix a couple of different kinds
8 corn tortillas
2 cups low- fat shredded Mexican-style cheese
Note: Use BPA free cans whenever possible,and low sodium products if on a sodium-restricted diet.
1. In a large skillet, sauté the onions and garlic for a few minutes in the olive oil. Add the beans, chilies, tomatoes, tomato sauce, chili powder, and cumin. Simmer for 20 minutes, stirring occasionally.
2. Preheat the oven to 350
3. Spread one third of the bean mixture in a 9-x13 inch baking dish. Top with 4 of the tortillas and 1 cup of cheese. Top with remaining bean mixture, the remaining 4 tortillas and the remaining 1-cup of cheese.
4. Cover with foil and bake about 35 minutes.
Nutrition per serving: Calories: 374, Fat: 13g (4g sat fat), Cholesterol: 27 mg, Sodium: 1261mg, Carbs: 51g (dietary fiber-11g), Protein: 21g
Cancer Centers of America