Cheesy Bean and Kale Bake Recipe

Name: Cheesy Bean and Kale Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 3 garlic cloves, minced; ½ tsp red pepper flakes; 220g kale, torn and tough ribs removed; ¼ cup water; 2 cans (425 g) no?salt added cannellini beans, drained and rinsed; ¾ cup part?skim ricotta cheese; 1/3 cup grated Parmesan cheese; 1 cup crushed Tostitos® Restaurant Style Tortilla Chips

Ingredients

1 tbsp olive oil
3 garlic cloves, minced
½ tsp red pepper flakes
220g kale, torn and tough ribs removed
¼ cup water
2 cans (425 g) no?salt added cannellini beans, drained and rinsed
¾ cup part?skim ricotta cheese
1/3 cup grated Parmesan cheese
1 cup crushed Tostitos® Restaurant Style Tortilla Chips

	PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 4

Instructions

Preheat oven to 350° F.
In a large (11 or 12?inch) ovenproof skillet, heat olive oil over medium heat.
Add garlic and red pepper flakes, sauté 1 minute.
Mix in kale and water; sauté 3 – 4 minutes or until kale starts to wilt a bit.
Turn off heat.
Mix in beans, ricotta, half of the Parmesan cheese (1/6 cup) and half of the crushed Tostitos® Original Restaurant Style tortilla chips.
(1/2 cup.
) Bake in oven for 15 minutes.
In a small bowl, mix together remaining parmesan cheese and crushed Tostitos® Restaurant Style Tortilla Chips.
Sprinkle over top of casserole and cook for another 10 minutes.
Serve warm.
*If you can’t find no?salt added canned beans, use regular canned beans.
Drain and rinse thoroughly with water.