I love Latin food, but I think we can all agree that this is nothing authentic. Letting that go, we can be very flexible with the vegetables included here. I think that summer squash would be tasty, as would some leafy greens such as kale or spinach. Use what you have and pack those veggies in!
- 1 tablespoon canola or olive oil
- 1 green bell pepper, seeded and diced
- 1 jalapeno, seeded and diced (optional)
- 1 small onion, diced
- 2 carrots, shredded
- 1 16-oz can fat free refried beans - I used black beans, pinto would also be delicious
- 12-15 small corn tortillas
- 2-4 tablespoons taco seasoning
- 16 ounces salsa
- 4 ounces shredded cheddar cheese
- Guacamole, for garnish
- Preheat oven to 350 degrees.
- Warm saute pan over medium high heat and add oil. Cook vegetables for a few minutes or until softened. Add beans and taco seasons and heat until bubbly; stir to prevent sticking.
- In the bottom of an 8 or 9 in square pan pour half of salsa and spread evenly over the bottom.
- Using whole and half tortillas, make a layer on top of the salsa. It helps to pretend you're playing Tetris. Spread 1/3 of bean mixture on top. Repeat with tortillas and beans three more times, ending on tortillas.
- Pour remaining salsa on top tortilla. Sprinkle cheese on top and pop the pan into your oven.
- Bake for 30-40 minutes or until bubbly and hot. Let rest for a few minutes and then cut into wedges. Garnish with guacamole.
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