Ingredients for Southwest Tortilla Vegetable Bake
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- Green Peppers
- Dried Oregano Leaves
- Ground Cumin
- 1 cup frozen corn
- 1 1/2 cups salsa
- Black Beans
- 1 teaspoon chili powder
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- Fresh Cilantro
- 6 (6-inch) flour tortillas
- Mozzarella Cheese
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How to Make Southwest Tortilla Vegetable Bake
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking dish.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 bell pepper (any color, chopped), 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring often, for 10 minutes, or until vegetables are tender.
- Remove from heat and stir in 1 cup frozen corn and 1 1/2 cups salsa.
- In a medium bowl, mash 1 (15-ounce) can of black beans with 1 teaspoon chili powder.
- In a separate bowl, blend 8 ounces cream cheese (softened) with 1/2 cup sour cream.
- Stir in 1/4 cup chopped cilantro.
- Arrange 3 flour tortillas (6-inch) in the prepared baking dish, covering the bottom and sides.
- Spread half of the bean mixture evenly over the tortillas.
- Layer with half of the vegetable mixture and half of the cream cheese mixture.
- Top with 2 more tortillas, tucking in the sides.
- Repeat layers with remaining bean, vegetable, and cream cheese mixtures.
- Top with the remaining 2 tortillas.
- Spread the remaining salsa evenly over the top.
- Sprinkle with 1 cup shredded cheddar cheese.
- Cover loosely with foil.
- Bake for 30 minutes.
- Uncover and bake for another 25-40 minutes (if made ahead, bake for 40 minutes), or until the filling is bubbly and the cheese is melted and golden brown.
- Let stand for 5 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
31g
Fat
71g
Carbs
25g
