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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A recipe from nutritionist Tara Gidus. Ingredients:
1 small onion, chopped |
1 red pepper, chopped |
1 green pepper, chopped |
1/2 teaspoon cumin (or more) |
1 teaspoon chili powder (or more) |
1 (15 ounce) can chopped tomatoes |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can canned pinto beans, drained |
1 (4 1/2 ounce) can mild green chilies, drained |
1 (12 -16 ounce) jar salsa |
12 wheat flour tortillas (8 to 10-inch) |
1 (8 ounce) bag shredded mexican blend cheese |
1 (8 ounce) bag shredded reduced-fat cheddar cheese |
nonstick cooking spray |
light sour cream (optional) |
fresh cilantro (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
3. When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
4. In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
5. Spray the bottom a 9 x13 baking dishes with cooking spray.
6. Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
7. Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
8. Remove from oven and let stand five minutes before cutting and serving.
9. Serve with fresh cilantro and a dollop of light sour cream, if desired.
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