Tofu Tortilla Casserole

Ingredients

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

Sauce

 * 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

Sauce

 * 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

 * 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 olives.
 * 6) Bake until lightly browned and cheese is bubbly, about 30 minutes.

Nutritional information
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