I love this recipe as a nice way to mix up the usual routine and get some more vegetables into the diet. Plus the creaminess is perfect for winter. You can really change the flavor of this dish by changing the type of salsa you use, as well as controlling the heat. So if you like it spicy, by all means use a spicy salsa!
- Corn Tortillas
- ½ T Olive Oil
- 1 cup Fresh Mushrooms diced small
- ½ Zucchini diced small
- ½ red onion diced finely
- 2 cloves fresh garlic diced
- 1 can black beans drained and rinsed
- 1 can of corn drained
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp cumin
- ½ tsp paprika
- 1 cup light sour cream
- 1 jar or favorite salsa or picante sauce
- 1 cup cheddar cheese, ½ cup reserved for sprinkling over top (I like to use sharp, actually the sharper the better, yummy)
Preheat oven to 375 degrees
In a sauce pan heat olive oil over med/high heat. Add red onion, mushroom, garlic, and zucchini. Saute until cooked, and drain off any excess liquid.
In a mixing bowl, combine black beans and corn. Add onion mixture and mix well. Sprinkle seasonings over the mixture, stir and then set aside.
In a small bowl, combine sour cream and salsa, along with ½ cup cheddar cheese. Mix well and then place ½ of this mixture over the vegetables and stir.
In a 9x13 glass dish, spray pan. Take your corn tortilla and fill with vegetable mixture. (about 2-3 T per tortilla) Fill up until mixture or space is gone. Don’t worry if there is left over vegetable mixture, just pour that over top, mmmmmm. Take rest of the Sour cream mixture and spread over the top of the tortillas. Finish off with Sprinkling of Cheese.
Bake in over for 25 minutes covered with foil. Take off foil and bake an additional 5 minutes.
Best time of the day……TIME TO EAT!!!!!!!
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