The base of this recipe I got from a neighbor of a friend of ours. He lived in Denver, CO at the time and we were visiting him when his friend and neighbor came over…and for a reason I can not remember, she was bearing cook books!
I love cook books and promptly sat down with a pad and pen and started copying recipes. This was one of them. I can’t tell you what book it comes from cause I can’t remember and didn’t write it down. Plus, I changed it up anyway!
This meal is a great little casserole bake type of thing. Perfect for a pot luck or just an easy dinner. It’s full of tasty beans, cheese and veggies; a complete meal in one dish!
Ingredients
- 1 T olive oil
- 1/2 t salt
- 2+ cloves garlic – depending on taste
- 1 red onion
- 1 bell pepper
- 2 C corn (fresh, frozen, whatever)
- 1 15 oz can stewed tomatoes
- 1 16 oz can black beans
- 1/3 C red cooking wine
- if you like spice – add some chili powder (green or red, or both).
- 5-7 whole wheat flour tortillas
- 1 1/2 C ricotta
- 2 C grated mozzarella
Directions
- Pre-heat your oven to 350 and grease a 9 in round baking dish.
- Chop all veggies and saute in olive oil with the salt.
- Once onions and peppers are tender, add corn, beans, tomatoes (chop them first if it’s not already done), and spices.
- Then add the cooking wine and allow this mixture to stew a bit. Be sure it doesn’t stick or over cook.
- Once all of the liquid has been absorbed, it’s time to make the layers. Place a flour tortilla on the bottom then smear ricotta on top of it. Add a bit of the veggie mixture to cover the tortilla and then sprinkle mozzarella cheese on top. Repeat until you are out of ingredients. End with the veggie layer topped with cheese.
- Now bake until it’s bubbly and the cheese on top is browning.