Ingredients: |
Ingredients: 1 T. (15 ml)
1 large onion, chopped
3 cloves garlic, minced
2 large, sweet green peppers diced
2 tsp. each dried oregano and ground cumin (10ml)
1 can (12 oz/341 ml) corn kernels, drained
1 jar (700 ml) medium salsa
2 cans (each 19oz/540 ml) black beans, drained and rinsed
2 tsp. (10ml) chili powder
1 pkg. (8oz/250 g) light cream cheese, softened
3/4 c. plain, low-fat yogourt or light sour cream (175ml)
1/2 c. chopped, fresh coriander or parsley (125ml)
7 large flour tortillas
1 1/2 c. shredded part-skim mozzarella cheese (375ml)
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Directions: |
Directions:In large nonstick skillet, heat oil over medium heat; cook onion, garlic, green peppers, oregano and cumin, stirring often, for 10-12 minutes or until vegetables are tender. Remove from heat; stir in corn and 1 1/2 c. salsa.
In bowl and using fork, mash beans with chili powder. In separate bowl, blend cream cheese with yogourt; stir in coriander.
.Arrange 3 of the tortillas in greased 9x13" (3L) baking dish, covering bottom and sides. Spread with half of the bean mixture; layer with half of each of the vegetable and cream cheese mixtures. Top with 2 tortillas, tucking in sides. Repeat layers, topping with remaining tortillas. Spread with remaining salsa. *Chill in refrigerator; cover and refrigerate for up to 1 day or overwrap with heavy duty foil and freeze in rigid airtight container for up to 1 month. Let thaw completely in refrigerator for 12 to 24 hours; increase covered baking time by 15 minutes.
Sprinkle with mozzarella cheese; cover loosely with foil. Bake 350º F (180º C) oven for 30 minutes. Uncover and bake for 25 minutes longer or until bubbling. Let stand 5 minutes before cutting.© |
This recipe for Southwest Tortilla Vegetable Bake is from