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SOUTHWEST TORTILLA VEGETABLE BAKE




Source of Recipe


my sister, Jan






List of Ingredients



• 1 Tbsp. vegetable oil
  
• 1 large onion, chopped
  
• 3 cloves garlic, minced
  
• 2 large, sweet green peppers, diced
  
• 2 tsp. each dried oregano & ground cumin
  
• 12-oz. can corn kernels, drained
  
• 1 jar (700 ml.) medium salsa
  
• 2 cans (19-oz.) black beans, drained and rinsed
  
• 2 tsp. chili powder
  
• 1 pkg. (8-oz.) light cream cheese, softened
  
• 3/4 cup plain low-fat yogurt or light sour cream
  
• 1/2 cup chopped fresh coriander or parsley
  
• 7 large flour tortillas
  
• 1-1/2 cups shredded part-skim mozzarella cheese
  






Instructions



1. In large nonstick skillet, heat oil over medium heat; cook onion, garlic, green peppers, oregano and cumin, stirring often, for 10 to 12 minutes or until vegetables are tender. Remove from heat; stir in corn and 11/2 cups of the salsa. In bowl and using fork, mash beans with chili powder. In separate bowl, blend cream cheese with yogurt; stir in coriander. Arrange 3 of the tortillas in greased 13- X 9-inch baking dish, covering bottom and sides. Spread with half of the bean mixture; layer with half each of the vegetable and cream cheese mixtures. Top with 2 tortillas, tucking in sides. Repeat layers, topping with remaining tortillas. Spread with remaining salsa. (Make ahead: Chill in refrigerator; cover and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze in rigid airtight container for up to 1 month. Let thaw completely in refrigerator for 12 to 24 hours; increase covered baking time by 15 minutes.) Sprinkle with mozzarella cheese; cover loosely with foil. Bake in 350„a F. oven for 30 minutes. Uncover and bake for 25 minutes longer or until filling is bubbling. Let stand for 5 minutes before cutting. Makes 8 servings.