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Vegetarian Tortilla Bake

  • 8servings
  • 60minutes
  • 459calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small onion , chopped

  2. 1 red pepper, chopped

  3. 1 green pepper , chopped

  4. 1/2 teaspoon cumin (or more)

  5. 1 teaspoon chili powder (or more)

  6. 1 (15 ounce) can chopped tomatoes

  7. 1 (15 ounce) can black beans , drained

  8. 1 (15 ounce) can canned pinto beans , drained

  9. 1 (4 1/2 ounce) can mild green chilies , drained

  10. 1 (12 -16 ounce) jar salsa

  11. 12 wheat flour tortillas (8 to 10-inch)

  12. 1 (8 ounce) bag shredded Mexican blend cheese

  13. 1 (8 ounce) bag shredded reduced-fat cheddar cheese

  14. nonstick cooking spray

  15. light sour cream

  16. fresh cilantro

Instructions Jump to Ingredients ↑

  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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