Skillet Tortilla Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This vegetarian main dish is cooked entirely in the skillet. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup frozen whole-kernel corn, thawed and divided |
1 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1 garlic clove, crushed |
2 tablespoons all-purpose flour |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (15-ounce) can black beans, drained |
1 (4.5-ounce) can chopped green chiles |
6 (6-inch) corn tortillas, quartered |
1/2 cup sliced green onions |
1/2 cup chopped fresh cilantro, divided |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
1/2 teaspoon paprika |
1/4 cup sliced radishes |
1/4 cup low-fat sour cream |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, and sauté 5 minutes. Add 3/4 cup corn; sauté over medium-high heat 5 minutes or until lightly browned. Add oregano, cumin, and garlic; sauté 30 seconds. Add flour; cook 1 minute, stirring constantly. Add tomatoes, beans, and chiles, and cook 2 minutes or until thick. Remove from heat; spoon bean mixture into a bowl.
3. Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly. Spread half of remaining bean mixture over tortilla quarters; sprinkle with green onions and 1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4 cup corn, cheese, and paprika.
4. Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.
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