Tortilla Casserole

By shawnanewton

Ingredients

• 1 1/2 c. light Ricotta cheese
• 1 lrg. egg white
• Non-stick cooking spray
• 1 1/2 c. Picante or Salsa
• 1 can red kidney beans, drained and rinsed well
• 1 c. shredded part-skim mozz. cheese
• 1 Tbsp. grated parmesan cheese

Preparation

Step 1

Preheat oven to 350. Combine ricotta and egg white, stir till smooth, then set aside. Spray the bottom and sides of a 2-qt. casserole dish with non-stick spray, and spread 1/2 c. of Picante/Salsa sauce to cover the bottom of pan. Layer three tortillas on top, then spread half of the ricotta cheese mixture on top of the tortillas. For the fourth layer, spread half of the kidney beans on top of the cheese, then top with 1/2 c. of Picante/Salsa sauce. Place the remaining three tortillas on top of the sauce, and top with a layer each of the remaining ricotta mixture, beans, and sauce. Top with mozzerella cheese, then sprinkle with Parmesan. Cover and bake 35-40 mins. or till bubbly.