-
1
Preheat the oven to 400F.
-
2
Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl.
-
3
Mix thoroughly.
-
4
Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer.
-
5
Repeat the tortilla, bean, and cheese layers.
-
6
Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly.
-
7
Let stand for a minute or two, then cut into squares or wedges to serve.
-
8
Pass the salsa and optional sour cream for topping.
-
9
For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sauteed thin slices of zucchini and/or yellow summer squash; youll need two medium squashes for this.
-
10
If youre not making the optional squash layer in the casserole, Zucchini and Summer Squash Saute (page 209) is a good side dish with this meal.
-
11
If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven.
-
12
Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
-
13
Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178).
-
14
Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
-
15
Calories: 295
-
16
Total Fat: 10g
-
17
Protein: 9g
-
18
Carbohydrates: 45g
-
19
Fiber: 9g
-
20
Sodium: 315mg
