Layered Mexican Vegetarian Dish

  • Yield: servings


1cup 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
2cups chopped green bell pepper
2tablespoons chili powder
1teaspoon ground cumin
1tablespoon 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.

Nutritional Info *per serving

  • Calories 245
  • Fat 2.8g
  • Saturated Fat .6g
  • Cholesterol 0mg
  • Sodium 720mg