I've got a lot of good vegan recipes up my sleeve these days. This one is adapted from Neal Barnard's The Get Healthy Go Vegan Cookbook. If you can resist the temptation don't add sour cream and cheese, but I won't judge you for topping this flavorful dish off with either.
Ingredients:
Veggie cooking spray
1 15 oz can black beans, drained and rinsed
1/2 c veggie broth
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp cayenne pepper
1 large red onion, chopped
2 c chopped zucchini
1 c frozen corn, thawed (I just used 1 can instead)
1 tsp ground cumin
2 Tbsp minced fresh cilantro
3 8-inch tortillas
1 jar of salsa (any kind you want and use as much as you want)
Method:
1. Preheat oven to 350; coat 10-inch pie plate with cooking spray and set aside.
2. Combine beans, 1/4 c veggie broth, garlic, oregano, cayenne in a bowl and blend until smooth and thick.
3. Heat 1/4 c veggie broth in a skillet over medium heat; add onion and saute for 5 mins; add zucchini and corn and saute for 3 mins; add cumin and cilantro and saute for 1 min. Season with S&P.
4. Place one tortilla in the pie plate; spread 1/3 of bean mixture over tortilla; use slotted spoon and spread 1/3 of veggie mixture on top of beans; spread 1/3 of salsa over veggie mixture; cover with tortilla and make two more layers in the same way.
5. Bake uncovered for 30 mins; cut into wedges; try not to eat it all in one sitting!
