Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 1997

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Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place water and beans in a food processor; process until smooth. Set aside.

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  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.

  • Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.

  • Preheat oven to 350º. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese. Bake at 350º for 45 minutes or until thoroughly heated.

Nutrition Facts

290 calories; calories from fat 28%; fat 9g; protein 14.6g; carbohydrates 39.7g; cholesterol 17mg; sodium 538mg.
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