This vegetarian main dish is cooked entirely in the skillet.
2 teaspoons olive oil
1 cup chopped onion
1 cup frozen whole-kernel corn, thawed and divided
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, crushed
2 tablespoons all-purpose flour
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (15-ounce) can black beans, drained
1 (4.5-ounce) can chopped green chiles
6 (6-inch) corn tortillas, quartered
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro, divided
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 teaspoon paprika
1/4 cup sliced radishes
1/4 cup low-fat sour cream
How to Make It
Preheat oven to 375°.
Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, and sauté 5 minutes. Add 3/4 cup corn; sauté over medium-high heat 5 minutes or until lightly browned. Add oregano, cumin, and garlic; sauté 30 seconds. Add flour; cook 1 minute, stirring constantly. Add tomatoes, beans, and chiles, and cook 2 minutes or until thick. Remove from heat; spoon bean mixture into a bowl.
Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly. Spread half of remaining bean mixture over tortilla quarters; sprinkle with green onions and 1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4 cup corn, cheese, and paprika.
Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.