Perfect for summer entertaining, a quick cottage lunch, or a fabulous vegetarian meal for busy families on the go…
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Ingredients
- 1 Tbsp. vegetable oil 15 mL
- 1 medium onion, minced 1
- 3 garlic cloves, minced 3
- 4 tsp. ground cumin 20 mL
- 4 tsp. chili powder 20 mL
- 2 19 oz. (540 mL) cans black or pinto beans, drained, rinsed 2
- 3⁄4 cup medium salsa 175 mL
- 1⁄2 cup frozen kernel corn 125 mL
- salt & pepper to taste
- 1⁄2-1 tsp. crushed red pepper 2-5 mL
- 3⁄4 cup grated Monterey Jack cheese 175 mL
- 1⁄4 CUP grated cheddar cheese 60 mL
- about 10 flour tortillas 410 g
- Toppings (use 3 or more plus salsa)
- TOPPINGS
- 1 medium diced zucchini 1
- shredded lettuce
- 2 small avocados, diced & tossed 2
- with a splash of lime juice
- grated Cheddar cheese
- chopped onion
- diced red or yellow pepper
- diced fresh tomatoes
- salsa
Instructions
- Preheat oven to 350°f (180°c). Heat oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add cumin and chili powder and stir until they are aromatic, about 1-2 minutes longer. Add beans and salsa and mash with a potato masher to a consistency that is to your liking. Add corn and season with salt, pepper and crushed red pepper.
- Put mixture in a casserole and sprinkle cheeses on top. Bake for 15-20 minutes or until cheese melts.
- Warm tortillas in oven and let your family do their own wrapping and topping. Pass the salsa.
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