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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From TOH, putting here for safekeeping. Have not tried it yet but think it sounds delicious and healthy. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
1 teaspoon ground cumin |
1/4 teaspoon pepper |
1 tablespoon olive oil |
3 garlic cloves, minced |
2 (15 ounce) cans black beans, rinsed and drained |
1 (14 1/2 ounce) can vegetable broth |
1 (10 ounce) package frozen corn, thawed |
4 green onions, thinly sliced |
4 flour tortillas (8 inches) |
1 cup reduced-fat cheddar cheese, shredded |
Directions:
1. In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.
2. Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
3. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.
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