This is an easy weeknight meal that is full of healthy veggies and low in fat. I topped with salsa and sour cream and squeezed fresh lime over the tortillas. These would work well with a variety of beans and vegetables so feel free to vary the recipe. Enjoy!
- 2 cups frozen corn, thawed
- 1 red bell pepper, chopped
- 2 cups frozen, thawed spinach (or steamed fresh spinach)
- 1/2 cup red onion, chopped
- 1 lime
- 2 cans pinto or black beans
- 1 can diced tomatoes
- 4 tbsp. chopped cilantro
- 2 tbsp. chili powder
- 8 corn tortillas
- Sour cream & salsa, optional
Preheat oven to 400 degrees. In a large pot combine the vegetables, beans, and chili powder.
Squeeze half of the lime into the veggies and heat to medium. Cook until liquid is almost evaporated, about 10 minutes. Stir in the cilantro and reserve a bit to sprinkle over the baked tortillas.
Arrange four tortillas on a parchment or foil lined baking sheet. Spread the bean/veggie mixture on the tortillas.
Continue spreading the mixture and stacking tortillas. Bake until tortillas are soft and veggies heated through, about 15 minutes. Garnish with sour cream, salsa, cilantro, and fresh lime.
Recipe Source: Adapted from a Wholefoods recipe.
Time: 30 minutes