Smoldering culinary delights from, “South of The Border” are always a great way to shake up your menu. Whether your are serving cheesy oven baked nachos, spicy bean burritos, or spicy chicken quesadillas, add this touch of southwestern flavor to your dinner menu tonight.
1 large onion, chopped
1 Anaheim pepper, chopped
1 jalapeño pepper, chopped
1 yellow, red or green bell pepper, chopped
1 large sweet potato or yam, peeled and chopped in small cubes
3 tomatillos (can omit if unavailable)
1 tablespoon ground cumin
2 tablespoons chili powder
3 cups cooked black beans or 2 (15 ounce) cans low sodium black beans, drained
3 cups diced tomatoes
1 1/2 cups frozen sweet corn kernels
1/4 cup chopped fresh cilantro
12 corn tortillas
1/4 cup pepitos (shelled pumpkin seeds) as a garnish
1/2 cup nondairy cheese, optional
1/2 cup guacamole and/or salsa, optional
Water-saute onions and peppers, add yams, tomatillos, spices, beans, tomatoes, frozen corn and cilantro. Simmer for 30 minutes or until potatoes are cooked through. Add a small amount of water if mixture gets too dry.
Spray a 13”x 9”x 2” pan lightly with cooking spray if not nonstick. Place a small amount of chili mixture on bottom, then layer 6 tortillas, chili mixture, remaining tortillas and remaining chili mixture. Sprinkle with pumpkin seeds (pepitos) and non-dairy cheese if using. Bake at 375 degrees F for 20-30 minutes.
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