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Southwest Tortilla Vegetable Bake

vegetables, meatless

1 tablespoon vegetable oil
1 large onion; chopped
3 cloves garlic; minced
2 large sweet green peppers; diced
2 teaspoons (each) dried oregano and ground cumin
1 can (12 oz) corn kernels; drained
1 jar (26 oz) medium salsa
2 cans (each 19 oz) black beans; drained and rinsed
2 teaspoons chili powder
1 package (8 oz) light cream cheese; softened
3/4 cup plain low-fat yogurt or light sour
1/2 cup chopped fresh coriander or parsley
7 large flour tortillas
1 1/2 cups shredded part-skim mozzarella

In large nonstick skillet, heat oil over medium heat; cook onion, garlic, green peppers, oregano and cumin, stirring often, for 10 to 12 minutes or until vegetables are tender. Remove from heat; stir in corn and 1 1/2 cups of the salsa. In bowl and using fork, mash beans with chili powder. in separate bowl, blend cream cheese with yogurt; stir in coriander. Arrange 3 of the tortillas in greased 13- x 9-inch (12-cup) baking dish, covering bottom and sides. Spread with half of the bean mixture; layer with half each of the vegetable and cream cheese mixtures. Top with 2 tortillas, tucking in sides. Repeat layers, topping with remaining tortillas. Spread with remaining salsa. (Make ahead: Chill in refrigerator, cover and refrigerate for up to 1 day or over wrap with heavy-duty foil and - Freeze in rigid airtight container for up to 1 month. Let thaw completely in refrigerator for 12 to 24 hours, increase covered baking time by 15 minutes.) - Sprinkle with mozzarella cheese; cover loosely with foil. Bake in 350'F oven for 30 minutes. Uncover and bake for 25 minutes longer or until filling is bubbling. Let stand for 5 minutes before cutting.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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