Vegetarian Low-Fat Mexican Casserole (GF) This easy-to-prepare, exciting casserole is the perfect dish to bring to a potluck supper, or to serve at your own parties. It can be prepared a day ahead of time and even frozen. This combination of ingredients provides a completely healthy balanced meal. Serve casserole with salad, chopped onions, and Whipped Cottage Cheese Topping. 1 quart Home-Made Enchilada Sauce (see chapter on Basics) 18 corn tortillas 3 cups Spicy Refried Beans (see chapter on Basics) 2 cups (1 pound) low-fat cottage cheese 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 10-ounce package frozen corn kernels 2 tablespoons chopped fresh green chile peppers, or 2 ounces canned diced green chile peppers Reserve 1 1/3 cups of Enchilada Sauce to heat before serving. Layer a 9x13-inch non-stick baking pan as follows: Pour 2/3 cup sauce into bottom of pan. Arrange 6 tortillas on top of sauce, pour beans on top of tortillas, cover beans with 6 more tortillas, and pour 1 cup sauce over tortillas. Mix together onion and garlic powder with cottage cheese and place large spoonfuls of cheese mixture evenly on top of tortillas. Sprinkle corn and chile peppers on top of cottage cheese, arrange last 6 tortillas on top, and pour 1 cup of sauce over tortillas. Bake casserole in a 350° oven uncovered for 1 hour or until casserole is very hot and bubbly. Before serving heat reserved sauce in a saucepan, and spoon sauce over each portion. Serves 8 to 10. Excerpted from The Vegetarian Gourmet by Florence Bienenfeld All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
