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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A good southwestern meatlesss entree with decreased amount of cheese and increased herbs. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
3 garlic cloves, minced |
1 teaspoon ground cumin |
1/4 teaspoon pepper |
1 tablespoon olive oil |
2 (15 ounce) cans black beans, rinsed & drained |
1 (14 ounce) can vegetable broth |
1 (10 ounce) package frozen corn, thawed |
4 green onions, thinly sliced |
4 (8 inch) flour tortillas |
1 cup shredded low-fat cheddar cheese, divided |
Directions:
1. In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil.
2. Add beans and the broth; bring to a boil; cook until liquid is reduced to 1/3 cup.
3. Stir in corn and green onions; remove from heat.
4. Place 1 tortilla in a 9-inch spring-form pan coated with nonstick cooking spray.
5. Layer with 1 1/2 cups bean mixture and 1/4 cup cheese; REPEAT layers twice; top with remaining tortilla.
6. Place pan on a baking sheet; bake, uncovered, at 400 degrees 15 to 20 minutes or until heated through.
7. Remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.
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