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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup water |
2 (15-ounce) cans black beans, drained |
cooking spray |
3 cups sliced onion (about 2 large) |
2 1/2 cups thinly sliced zucchini (about 2 medium) |
1 3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium) |
2 garlic cloves, minced |
1 cup frozen whole-kernel corn, thawed |
1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
5 (8-inch) flour tortillas |
1 1/4 cups green taco sauce |
1 1/2 cups (6 ounces) shredded monterey jack cheese |
Directions:
1. Place water and beans in a food processor; process until smooth. Set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
3. Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
4. Preheat oven to 350º. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese. Bake at 350º for 45 minutes or until thoroughly heated.
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