Shelly's Recipe

MEXICAN TORTILLA CASSEROLE

Category: Sides

1 tbsp canola oil
1 cup chopped onion
1/2 cup + chopped green pepper
1 large garlic clove, minced
1 (14 oz) can no-salt-added stewed tomatoes
1/4 cup dry red wine
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground black pepper
6 corn tortillas
1 cup part-skim ricotta cheese
1 large egg white
1 1/4 cup canned kidney beans, rinsed and drained
1/4 cup + grated part-skim mozzarella cheese
1 tbsp freshly grated Parmesan

Heat oil in a medium-size sauce pan over medium-high heat. Add onion, green pepper and garlic. Cook, stirring, about 3 minutes. Add tomatoes, wine, chili powder, cumin and black pepper. Boil, reduce heat, cover and simmer, stirring occasionally, 20 minutes.

Preheat oven to 350. Spray bottom of 2-quart casserole with cooking spray. Spread a small amount of sauce in casserole. Spread 3 tortillas over sauce. Overlap if necessary. In a small bowl, blend ricotta and egg white until smooth. Spread half of mixture over tortillas. Add half the beans; top with half the remaining sauce. Repeat. Top with cheeses. Cover and bake 40 minutes or until bubbly. Serves 4.

Serve with a medium flavored red such as a basic Bordeaux or Cabernet, a fruity Zinfandel, a Rhone or American Rhone-style wine or beer.