Southwest Tortilla Vegetable Bake
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 14.79 ml vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large green peppers, diced
- 9.85 ml dried oregano leaves
- 9.85 ml ground cumin
- 340.19 g can corn, drained
- 737.08 g jar salsa
- 2 (1077.28 g) can black beans, drained and rinsed
- 9.85 ml chili powder
- 226.79 g cream cheese, softened
- 177.44 ml sour cream or 177.44 ml yogurt
- 118.29 ml chopped fresh cilantro or 118.29 ml fresh parsley
- 7 (63 inch) flour tortillas
- 473.18 ml shredded mozzarella cheese
directions
- Preheat oven to 350 degrees.
- Grease a 13 x 9 inch baking dish.
- In 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.
- Remove from heat; stir in corn and 1 1/2 cups salsa.
- In a bowl, using a fork, mash beans with chili powder.
- In a separate bowl, blend cream cheese with sour cream; stir in cilantro.
- Arrange three flour tortillas in prepared baking dish, covering bottom and sides.
- Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures.
- Top with two tortillas, tucking in sides.
- Repeat layers.
- Top with remaining two tortillas; spread with remaining salsa.
- Sprinkle with cheese; cover loosely with foil.
- Bake in oven for 30 minutes.
- Uncover and bake for 25 minutes longer or until filling is bubbly.
- Let stand 5 minutes before cutting.
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RECIPE SUBMITTED BY
Fluffy
Canada