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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Feel free to add cooked chorizo if you wish! Ingredients:
1/4 cup water |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can red kidney beans, drained |
1 teaspoon vegetable oil or 1 teaspoon cooking spray |
3 cups sliced onions |
2 1/2 cups sliced zucchini, on the thin side but not so thin they fall apart when cooked |
1 3/4 cups juillened red and yellow sweet bell peppers |
2 poblano chiles, sliced into rings |
2 -3 cloves garlic, minced |
1 cup whole kernel corn, fresh or frozen and thawed |
1 teaspoon cumin |
1/2 teaspoon red pepper flakes |
5 flour tortillas or 5 fresh corn tortillas |
1 1/2 cups green taco sauce, like tomatillo |
2 cups shredded jalapeno jack cheese or 2 cups regular monterey jack cheese |
Directions:
1. Place water in beans in a food processor or blender and puree to smooth.
2. Set aside.
3. In a large heavy skillet over medium high heat add the oil-or pre spray cold.
4. Add the onion, zucchini, peppers and garlic, and saute for about 10 minutes.
5. Add the corn, cumin, and red pepper flakes cooking for 2 minutes.
6. Remove from heat and set aside.
7. Preheat oven to 350 degrees.
8. Lightly oil a 3 quart round baking dish-or slice your tortillas to fit a square one.
9. Place a small amount of sauce on the bottom of prepared dish, then a tortilla, then the bean mixture, onion/pepper mixture, sauce then cheese.
10. Repeat ending with cheese.
11. Bake for 45 minutes or until hot and bubbly.
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