Ingredients:
1 cup diced onion
2-3 cloves garlic, minced
1 medium zucchini, diced
1 medium summer squash, diced
freshly ground salt and pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1 can black beans, drained and rinsed
2 cans diced tomatoes (with or without green chiles)
4-ounces reduced fat cream cheese
2 Tablespoons chopped cilantro
8 corn tortillas (6-inches)
1 cup reduced fat shredded cheddar cheese
Directions:
Preheat oven to 400-degrees.
Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini, squash, and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt and pepper, cumin, chili powder, and oregano. Stir to coat.
Add the black beans and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cut the cream cheese into cubes and scatter over the vegetable mixture, and stir until all of it is melted in and nicely combined. Finally, mix in the chopped cilantro. Remove from heat.
Lightly spray your casserole dish with nonstick cooking spray. Place some of the vegetable mixture in the bottom of the dish, and top with four of the tortillas. Top with about 2/3 of the remaining vegetable mixture and half of the shredded cheese. Add another layer of tortillas and the remaining vegetable mixture.
Bake for about 15 minutes, or until hot and bubbly. Top the casserole with the remaining cheese and bake for about 5-7 minutes more, until cheese is melted.
Servings: 4
Nutritional Info (per serving):
437 calories; 14.8g fat; 40.4mg cholesterol; 1,454.4mg sodium; 57.2g carbs; 13.7g dietary fiber; 19.8g protein
Source: Cara's Cravings
1 cup diced onion
2-3 cloves garlic, minced
1 medium zucchini, diced
1 medium summer squash, diced
freshly ground salt and pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1 can black beans, drained and rinsed
2 cans diced tomatoes (with or without green chiles)
4-ounces reduced fat cream cheese
2 Tablespoons chopped cilantro
8 corn tortillas (6-inches)
1 cup reduced fat shredded cheddar cheese
Directions:
Preheat oven to 400-degrees.
Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini, squash, and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt and pepper, cumin, chili powder, and oregano. Stir to coat.
Add the black beans and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cut the cream cheese into cubes and scatter over the vegetable mixture, and stir until all of it is melted in and nicely combined. Finally, mix in the chopped cilantro. Remove from heat.
Lightly spray your casserole dish with nonstick cooking spray. Place some of the vegetable mixture in the bottom of the dish, and top with four of the tortillas. Top with about 2/3 of the remaining vegetable mixture and half of the shredded cheese. Add another layer of tortillas and the remaining vegetable mixture.
Bake for about 15 minutes, or until hot and bubbly. Top the casserole with the remaining cheese and bake for about 5-7 minutes more, until cheese is melted.
Servings: 4
Nutritional Info (per serving):
437 calories; 14.8g fat; 40.4mg cholesterol; 1,454.4mg sodium; 57.2g carbs; 13.7g dietary fiber; 19.8g protein
Source: Cara's Cravings
3 comments:
glad you liked it!
I love making hearty meatless entrees like this! I have made a version of this and love it.
Oh, this looks soooo good! I should have read this earlier and used some of the leftover black beans I have to make this. Illu!
Post a Comment