1 hr 20 mins
I recently had this at our Christmas pot luck at work. It can be made ahead for up to one day. Just increase the baking time by 15 minutes.
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Units: US | Metric
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large green peppers, diced
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- 1 (12 ounce) can corn, drained
- 1 (26 ounce) jar salsa
- 2 (19 ounce) cans black beans, drained and rinsed
- 2 teaspoons chili powder
- 8 ounces cream cheese, softened
- 3/4 cup sour cream or 3/4 cup yogurt
- 1/2 cup chopped fresh cilantro or 1/2 cup fresh parsley
- 7 (9 inch) flour tortillas
- 2 cups shredded mozzarella cheese
- 1Preheat oven to 350 degrees.
- 2Grease a 13 x 9 inch baking dish.
- 3In a large nonstick skillet, heat oil over medium heat; cook onion, garlic, peppers, oregano and cumin, stirring often, for 10 minutes or until vegetables are tender.
- 4Remove from heat; stir in corn and 1 1/2 cups salsa.
- 5In a bowl, using a fork, mash beans with chili powder.
- 6In a separate bowl, blend cream cheese with sour cream; stir in cilantro.
- 7Arrange three flour tortillas in prepared baking dish, covering bottom and sides.
- 8Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures.
- 9Top with two tortillas, tucking in sides.
- 10Repeat layers.
- 11Top with remaining two tortillas; spread with remaining salsa.
- 12Sprinkle with cheese; cover loosely with foil.
- 13Bake in oven for 30 minutes.
- 14Uncover and bake for 25 minutes longer or until filling is bubbly.
- 15Let stand 5 minutes before cutting.
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Nutritional Facts for Southwest Tortilla Vegetable Bake
Serving Size: 1 (430 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 641.0
- Calories from Fat 254
- Total Fat 28.2 g
- Saturated Fat 14.3 g
- Cholesterol 62.7 mg
- Sodium 1245.7 mg
- Total Carbohydrate 75.7 g
- Dietary Fiber 14.4 g
- Sugars 7.7 g
- Protein 26.0 g