Yield: 6 servings
Prep time: 20 minutes
9 flat corn or wheat tortillas
1 1/2 c canned kidney beans
1 1/2 c canned or frozen corn kernels
1 1/2 c grated plain or jalapeño Monterey Jack cheese
1 small onion, chopped
1 small green bell pepper, finely chopped
2 cups canned crushed tomatoes (fire roasted, if possible)
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp chili powder
1. Preheat oven to 350°F and spray a 2-quart soufflé dish or casserole with a non-stick coating.
2. Arrange tortillas to cover bottom of pan (breaking tortillas if needed)
3. Layer 1/2 c of each beans, corn, and cheese. Sprinkle with onion and bell pepper. Repeat layers two more times.
4. In a small bowl, combine tomatoes, garlic, cumin, and chili powder. Pour over last cheese layer.
5. Bake for 40 minutes.
Notes: I used cheddar cheese and it turned out great. I think I might try layering in the tomato mixture from #4 rather than just putting on top.
Source: What's for Dinner? 365 Lean and Natural Dinners by Edith Stovel