Ingredients Edit

• 9 (6-inch) corn tortillas, cut into 6 wedges
• 4½ ounces shredded cheddar cheese
• ½ cup sliced green onions
• 10 black olives, sliced

Sauce Edit

• 1 tablespoon plus 2 teaspoons olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 2 cups low-fat cottage cheese
• 12 ounces firm tofu, crumbled
• 3½ cups canned crushed tomatoes
• 2 tablespoons chopped cilantro
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• ½ teaspoon salt

Directions Edit

Sauce Edit

1. In a medium saucepan, heat oil.
2. Stir in onion and garlic and cook for 1 minute.
3. Add cottage cheese and tofu and cook 1 minute longer.
4. Add tomatoes, cilantro, chili powder, cumin and salt.
5. Bring to a boil, stirring occasionally.
6. Reduce heat; simmer 10 minutes.

Casserole Edit

1. Preheat oven to 350 °F.
2. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.
3. Spread 1 cup sauce in bottom of casserole.
4. Layer with half the tortillas, then sauce, cheddar cheese and green onions.
5. Repeat the layers; top with .
6. Bake until lightly browned and cheese is bubbly, about 30 minutes.

Nutritional information Edit

Calories: 362 (26% from protein, 37% from carbohydrate, 37% from fat) Protein: 23.8 grams (4 grams soy protein) Total fat: 15.4 grams Saturated fat: 5.8 grams Cholesterol: 26 mg sodium: 1,195 mg Carbohydrate: 33.8 grams Dietary fiber: 5.5 grams

Exchanges: 2 vegetable, 1½ starch, 2½ meat, 2½ fat