Layered Tamale Casserole
Posted By: Karen Sun 22 Feb 2004 7:55 am
1/4 cup water
2 (15-ounce) cans black beans, drained
3 cups sliced onion (about 2 large)
2-1/2 cups thinly sliced zucchini (about 2 medium)
1-3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
2 garlic cloves, minced
1 cup frozen whole-kernel corn, thawed
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1-1/4 cups green taco sauce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
Place water and beans in a food processor; process until smooth. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat
Add onion, zucchini, bell pepper, and garlic; saute 10 minutes. Add corn, cumin,
and ground red pepper; cook 2 minutes. Set aside.
Preheat oven to 350 degrees. Coat a 3-quart round souffle 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 350 degrees for 45 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 1-1/2 cups)