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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.


 

 

 


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