This recipe is easy to assemble in the morning and wonderful to come home to after an active day!
The source of this recipe is from my friend Stephanie; here is a note from her:
“(My kids) love making it – it’s a great way to get them tasting and exploring beyond their comfort zone and a neat hands-on math lesson. This is a very forgiving recipe. You can add/change vegetables, replace the yogurt and ricotta with cottage cheese that’s blended until smooth, add shredded chicken, modify the spices, use fresh tomatoes, change the cheese, etc. I hope you and your kids enjoy it!”
Instructions:
– 1/4 onion, diced
– 1 clove garlic, diced
– 1 can stewed tomatoes, diced (no salt/seasonings added)
– 1 can kidney beans, drained
– 2 T mild chili powder
– 2 t cumin
– 1/2 C plain, nonfat yogurt
– 1/2 C low-fat ricotta cheese
– Nonstick cooking spray
– 9 corn tortillas, halved
– 4 oz part-skim mozzarella cheese, grated
Directions:
Preheat oven to 350 degrees. In one bowl combine onion, garlic, tomatoes, kidney beans, chili powder, and cumin. In another bowl combine yogurt and ricotta. Spray a 9-inch baking pan with nonstick cooking spray and lay 6 tortilla halves on the bottom. Top them with 1/3 of the cheese mixture, 1/3 of the bean mixture, and 1 oz of the mozzarella, then arrange 6 more halves and repeat the layering process. When you have all 3 layers complete, add the remaining grated mozzarella to the top (you may want to add a little more). Bake for 30 minutes. Serves 6.
For the crockpot:
– Olive oil
– 1 15 oz can of beans, thoroughly rinsed
– Onions
– Garlic
– 1 jar of salsa
– 1 bunch cilantro, washed and chopped
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 large container of cottage cheese
First, prepare the slow cooker to avoid the food sticking to the edges, with 1 Tablespoon of olive oil rubbed around the edges of the slow cooker. Then, layer the ingredients in a slow cooker, using halved corn tortillas to separate layers. It takes about 3 small tortillas, halved, to cover a layer in my slow cooker; you use more corn tortillas as you make the layers. I used 9 tortillas total, as I made 3 layers. Cook in slow cooker on high for about 4 hours. Once it was cooked, we topped with shredded cheese. Yum!
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