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In a large bowl combine:
1 can Mexican style chili beans (drained)
1 can black beans (drained)
1 can corn (drained) optional
1 can diced southwestern style tomatoes (drained) optional
1 can (7 ounce) Chopped Green Chili’s
In a blender mix:
1 Cup cottage cheese
3 teaspoons taco seasonings
Add to ingredients in bowl, then add:
1 tablespoon dried minced onion and 4 cups Mexican blend shredded cheese
Cut 4 Tortillas into 8 triangles
Cut 16 grape tomatoes in ½ for garnish (optional)
1/2 cup salsa for garnish (optional)
Fresh cilantro for garnish (optional)
Spray pie pans or ramekins with non-stick cooking spray.
Place half of the tortillas wedge(s) on the bottom of each pan.
Pour egg/cheese mixture on top of tortilla wedge(s).
Place remaining tortilla wedge(s) on top, moistening both sides.
(Can be refrigerated overnight)
Spoon ½ tablespoon salsa on each serving or garnish each serving with fresh tomatoes.
Bake for 30-45 minutes @ 350 degrees F. Cut into eight slices if applicable.
Serve with sour cream and salsa. Garnish with cilantro or avocado, if desired.