- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/2 onion, divided
- 2 teaspoons minced garlic
- 2 tablespoons olive oil, divided
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 1/2 cups canned black beans, rinsed and drained
- 3/4 pound frozen sweet corn, thawed
- 1/2 cup canned diced green chiles
- 8 corn tortillas
- 3/4 pound shredded pepper jack cheese
Directions
Dice 1/4 of the onion. Slice remaining 1/4 onion.
To make sauce, sauté diced onions and minced garlic in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add crushed tomatoes, water, salt, chipotle powder, paprika, cumin and oregano. Let simmer for at least 15 minutes. Cool.
To make filling, sauté sliced onions and both bell peppers in 1 tablespoon oil over medium heat until soft, 8 to 10 minutes. Mix with beans, corn, and green chilies.
Preheat oven to 350º F.
Dip tortillas in the sauce.
Assemble layers in a large casserole pan by first covering the bottom with tortillas, then adding a layer of filling and then sprinkling with cheese. Repeat layers two more times, ending with a topping of cheese.
Cover and bake until casserole reaches an internal temperature of 165° F and the top is lightly browned, about 30 minutes.
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