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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found this southwestern entree awhile ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. âWendy Kelly of Voorheesville, New York 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 cans (15 ounces each) black beans, rinsed and drained |
1 can (14-1/2 ounces) vegetable broth |
1 package (10 ounces) frozen corn, thawed |
4 green onions, thinly sliced |
4 flour tortillas (8 inches) |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
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. Yield: 6 servings.
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