Southwest Tortilla Vegetable Bake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I recently had this at our Christmas pot luck at work. It can be made ahead for up to one day. Just increase the baking time by 15 minutes. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
3 garlic cloves, minced |
2 large green peppers, diced |
2 teaspoons dried oregano leaves |
2 teaspoons ground cumin |
1 (12 ounce) can corn, drained |
1 (26 ounce) jar salsa |
2 (19 ounce) cans black beans, drained and rinsed |
2 teaspoons chili powder |
8 ounces cream cheese, softened |
3/4 cup sour cream or 3/4 cup yogurt |
1/2 cup chopped fresh cilantro or 1/2 cup fresh parsley |
7 (9 inch) flour tortillas |
2 cups shredded mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 inch baking dish.
3. In a large nonstick skillet, heat oil over medium heat; cook onion, garlic, peppers, oregano and cumin, stirring often, for 10 minutes or until vegetables are tender.
4. Remove from heat; stir in corn and 1 1/2 cups salsa.
5. In a bowl, using a fork, mash beans with chili powder.
6. In a separate bowl, blend cream cheese with sour cream; stir in cilantro.
7. Arrange three flour tortillas in prepared baking dish, covering bottom and sides.
8. Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures.
9. Top with two tortillas, tucking in sides.
10. Repeat layers.
11. Top with remaining two tortillas; spread with remaining salsa.
12. Sprinkle with cheese; cover loosely with foil.
13. Bake in oven for 30 minutes.
14. Uncover and bake for 25 minutes longer or until filling is bubbly.
15. Let stand 5 minutes before cutting.
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