Ingredients:
1 tablespoon vegetable oil
1 large onions, chopped
3 garlic cloves, minced
2 large green peppers, diced
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
1 (12 ounce) cans corn, drained
1 (26 ounce) jars salsa
2 (19 ounce) cans black beans, drained and rinsed
2 teaspoons chili powder
8 ounces cream cheese, softened
3/4 cup sour cream or 3/4 cup yogurt
1/2 cup chopped fresh cilantro or 1/2 cup fresh parsley
7 (9 inch) flour tortillas
2 cups shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Grease a 13 x 9 inch baking dish.
In a large nonstick skillet, heat oil over medium heat; cook onion, garlic, peppers, oregano and cumin, stirring often, for 10 minutes or until vegetables are tender.
Remove from heat; stir in corn and 1 1/2 cups salsa.
In a bowl, using a fork, mash beans with chili powder.
In a separate bowl, blend cream cheese with sour cream; stir in cilantro.
Arrange three flour tortillas in prepared baking dish, covering bottom and sides.
Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures.
Top with two tortillas, tucking in sides.
Repeat layers.
Top with remaining two tortillas; spread with remaining salsa.
Sprinkle with cheese; cover loosely with foil.
Bake in oven for 30 minutes.
Uncover and bake for 25 minutes longer or until filling is bubbly.
Let stand 5 minutes before cutting.
Servings: 8
Time preparation: 25 min.
Time total: 80 min.