Prep time: 10 minutes, plus 4–5 hours in slow cooker
Serves 8 / This layered dish, similar to a lasagna, is a family favorite. Ingredient tips: Canned beans work just fine, but be sure to buy the BPA-free type (such as Eden Foods). Frozen or bottled whole traditional hatch green chiles are delicious in this, but a good-quality green chile sauce works, too. Serving tip: Plain black or pinto beans make an excellent accompaniment.
3 cloves garlic
1 large onion, cut into eighths
1 15-ounce tub part-skim ricotta cheese
1 12-ounce package silken tofu, drained
1 teaspoon salt
Juice of ½ lime
2 tablespoons chopped fresh cilantro
12 6-inch corn tortillas
1 16-ounce package frozen corn kernels
1 16-ounce jar green chile sauce or hatch green chiles
6 ounces reduced-fat jack cheese, grated
Fresh cilantro, for garnish
1. Pulse garlic in food processor until minced. Add onion and pulse until onion is roughly chopped. Add ricotta, tofu, salt, lime juice, and cilantro; process until well combined but with some texture.
2. In slow cooker, pour a small amount of green chile sauce. Spread 4 tortillas, followed by half of the ricotta mixture. Top with one-third of the cheese and all of the corn. Top with one-third of remaining green chile sauce. Repeat layers of tortillas, ricotta mixture, cheese, and sauce.
3. Spread remaining 4 corn tortillas on top, followed by remaining green chile sauce and cheese. Cook on low setting for 4–5 hours. Scoop onto plates and garnish with fresh cilantro.
PER SERVING: 326 cal, 31% fat cal, 12g fat, 6g sat fat, 31mg chol, 19g protein, 40g carb, 5g fiber, 707mg sodium
