Description
Mexican-spiced fresh garden vegetables and black beans are baked between layers of tortillas and cheese for this easy weeknight meal.
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- ½ Medium Red Onion, Diced
- ½ Bell Pepper, Diced
- 1 Medium Zucchini, Diced
- 1 Medium Tomato, Diced
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoons Red Pepper Flakes (more If You Like It Spicy)
- ½ cups Corn Kernels
- 1 can (19 Oz. Size) Black Beans, Drained And Rinsed
- 1 bottle (370 ML Size) Taco Sauce
- ¼ teaspoons Salt To Taste
- Pepper To Taste
- 4 (10-12 Inch Size) Flour Tortillas
- 2 cups Mozzarella Or Monterey Jack Cheese, Shredded
- Oregano Leaves (for Garnish)
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- ½ Medium Red Onion, Diced
- ½ Bell Pepper, Diced
- 1 Medium Zucchini, Diced
- 1 Medium Tomato, Diced
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoons Red Pepper Flakes (more If You Like It Spicy)
- ½ cups Corn Kernels
- 1 can (19 Oz. Size) Black Beans, Drained And Rinsed
- 1 bottle (370 ML Size) Taco Sauce
- ¼ teaspoons Salt To Taste
- Pepper To Taste
- 4 (10-12 Inch Size) Flour Tortillas
- 2 cups Mozzarella Or Monterey Jack Cheese, Shredded
- Oregano Leaves (for Garnish)
Preparation
Preheat oven to 425°F.
In a large frying pan, heat olive oil over medium heat. Add the garlic, onion, bell pepper and zucchini, and cook until onion is translucent, 3-4 minutes. Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
Stir in the corn, black beans, taco sauce, and salt and pepper, taste and decide if you want additional seasoning.
On a parchment-lined rimmed cookie sheet, assemble the tortilla stack as follows: tortilla, then half of the black bean mixture, tortilla, half of the cheese, then repeat.
Bake for 10-12 minutes, until cheese is melted and slightly golden. Scatter fresh oregano over top, and serve immediately.
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