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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
6 8 inch white corn tortillas |
1 tablespoon(s) olive oil |
1 small onion chopped |
2 tablespoon(s) chili powder |
2 teaspoon(s) ancho chili powder |
2 clove(s) garlic minced |
2 cup(s) strained tomatoes(pomi) divided |
15 ounce(s) black beans drained |
1 chayote med peeled and diced |
1/2 cup(s) corn kernels |
2 cup(s) monterey jack grated |
Directions:
1. preheat oven 350
2. heat oil in saucepan over med heat
3. Add onion and saute 5 min
4. Stir in chili powder, ancho chili and garlic- cook 30 seconds
5. Add 1.5 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, salt and pepper.
6. cover and cook 10 min.
7. Coat 2 in deep by 8 in round baking dish with cooking spray.
8. Spread 1/4 cup tomatoes in bottom pan.
9. Layer tortillas, bean mixture, cheese 4 times.
10. Top with tortilla, rest of tomatoes and cheese.
11. Bake 30 to 45 min
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