One of my daughters is a Vegetarian so she is always on the look out for vegetarian recipes. Her sister found this recipe and decided to try it out on the family. The entire family loved the casserole and we are not vegetarians. They added more cheese, corn and can tomatoes than what is called for in the recipe. Adjust to your taste.
Ingredients
1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1/2 cup chopped fresh cilantro, divided
2 tablespoons fresh lime juice (about 2 limes)
6 (6-inch) corn tortillas, torn into 1 1/2 inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) whole kernel corn, drained or 1 cup frozen whole kernel corn, thawed
2 cups (8 ounces) shredded Mexican Cheese
Directions
COMBINE tomatoes, 1/4 cup cilantro and lime juice in small bowl; set aside. Preheat oven to 375 degrees.
SPRAY 8x8 baking dish with nonstick spray. Arrange one fourth of tortillas in bottom of dish; spoon one fourth of tomato mixture over tortillas. Top with one fourth of beans, one fourth of corn and one fourth of cheese. Repeat layering 3 more times with remaining tortillas, tomato mixture, beans, corn and cheese.
BAKE 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining 1/4 cup cilantro. Let stand 10 minutes before serving.
Yield: 4 servings
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