Layered Mexican Vegetarian Dish

Kitchen Tested
  • Yield servings

This low-fat dish is great served with salsa and a dollop of nonfat sour cream.


1 cup chopped onion
1 (15 1/2-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can no-salt-added whole tomatoes, chopped, with their juice
1 (10-ounce) package frozen corn
2 cups chopped green bell pepper
2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
8 flour tortillas


  1. Preheat oven to 400F.
  2. In a bowl, combine onion, kidney beans, tomatoes, corn, pepper, chili powder, cumin and Worcestershire sauce. Place 2 tortillas in the bottom of a 2-quart casserole. Top with about 1/4 of the vegetable mixture. Repeat layers, alternating with tortillas and vegetables, ending with vegetables on top. Bake 45 minutes.



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