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Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup frozen whole-kernel corn thawed and divided
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 garlic clove crushed
- 2 tablespoons all-purpose flour
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (15-ounce) can black beans drained
- 1 (4 1/2-ounce) can chopped green chiles
- 6 corn tortillas quartered (6-inch)
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh cilantro divided
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
- 1/2 teaspoon paprika
- 1/4 cup sliced radishes
- 1/4 cup low-fat sour cream
Preparation
Step 1
Preheat oven to 375º.
Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, and sauté 5 minutes. Add 3/4 cup corn; sauté over medium-high heat 5 minutes or until lightly browned. Add oregano, cumin, and garlic; sauté 30 seconds. Add flour; cook 1 minute, stirring constantly. Add tomatoes, beans, and chiles, and cook 2 minutes or until thick. Remove from heat; spoon bean mixture into a bowl.
Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly. Spread half of remaining bean mixture over tortilla quarters; sprinkle with green onions and 1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4 cup corn, cheese, and paprika.
Bake at 375º for 30 minutes or until thoroughly heated. Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.
Serving Size: one-fourth casserole, 1 tablespoon cilantro, 1 tablespoon radishes, and 1 tablespoon sour cream