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Three-Layer Tortilla Casserole (Vegetarian)

Source of Recipe

Anna Squires - mom of Elizabeth Squires - 2nd - Hohl


List of Ingredients

1 (15-oz) can pinto beans, rinsed and drained
1/4 c vegetable broth
2 cloves garlic
1/2 c packed fresh cilantro leaves
2 tsp olive oil
2 c thinly sliced onion
2 c diced zucchini
1 1/2 c frozen corn
1 tsp ground cumin
pinch of salt
3 whole-wheat flour tortillas (8" diameter)
3/4 c reduced-sodium salsa
3/4 c shredded reduced-fat hot-pepper Monterey Jack cheese


Recipe

Preheat the oven 350 degrees. Coat a 10 inch pie plate with no-stick spray. Set aside. In a food processor combine the beans, broth, garlic, cilantro and 1 tsp of the oil. Process until smooth. Set aside. In a large no-stick skillet over medium-high heat, warm the remaining 1 tsp oil. Add the onions. Saute for 3 minutes, or until soft. Add the zucchini, corn, cumin and salt. Cook over medium-high heat, stirring occasionally, until the zucchini is tender. Place 1 tortilla in the prepared pie plate. Spread a third of the bean mixture over tortilla. Using a slotted spoon, lift a third of the vegetable mixture out of the skillet and scatter over the beans. Top with 1/4 cup of the salsa and 1/4 cup of the Monterey Jack. Repeat this layering procss twice to make a total of 3 layers. Bake, uncovered for 25 to 30 minutes. Cut into wedges and serve hot. Makes 4 servings.