Rating: 4 stars
1 Ratings
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  • 1 Rating

This vegetarian main dish is cooked entirely in the skillet.

Recipe by Cooking Light March 1997


Recipe Summary test

4 servings (serving size: one-fourth casserole, 1 tablespoon cilantro, 1 tablespoon radishes, and 1 tablespoon sour cream)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

365 calories; calories from fat 27%; fat 10.8g; saturated fat 4.7g; mono fat 3.9g; poly fat 1.2g; protein 15.3g; carbohydrates 56.6g; fiber 7.6g; cholesterol 21mg; iron 3.9mg; sodium 415mg; calcium 276mg.