Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Vegetarian Tortilla Bake, A recipe from nutritionist Tara Gidus., Pure comfort food. Yum. I made this for myself and dd, and a different but similar recipe for dh using meat., Delicious! The combination of flavors is excellent. The only changes I made were to substitute Corn for the pinto beans and fire roasted diced tomatoes for the chopped tomatoes and to take out the shredded cheddar. I will definitely be making this again. Next time I might consider using two cans of tomatoes. Like another reviewer, I was only able to make one 9 x 13 dish.
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
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Spray a Large Skillet With Nonstick Spray; Saute Onions and Peppers Over Medium-High Heat. |
|
3
Done
|
When the Vegetables Are Tender, Add the Cumin, Chili Powder and the Can of Chopped Tomatoes; Simmer in the Skillet For 5-10 Minutes. |
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4
Done
|
in a Large Bowl, Mix Together Black Beans, Pinto Beans and Chiles; Mix in Jar of Salsa. |
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5
Done
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Spray the Bottom a 9"x13" Baking Dishes With Cooking Spray. |
|
6
Done
|
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. |
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7
Done
|
Cover With Foil and Bake For 25 Minutes; Uncover and Bake an Additional 10 Minutes. |
|
8
Done
|
Remove from Oven and Let Stand Five Minutes Before Cutting and Serving. |
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9
Done
|
Serve With Fresh Cilantro and a Dollop of Light Sour Cream, If Desired. |
