| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Mexican, Breads, Muffins & r | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Onions — chopped |
| 2 | Garlic | |
| 2 | c | Carrots — shredded |
| 1 | cn | Kidney beans — (16 oz) |
| 1/2 | c | Tomato sauce |
| 1/2 | c | Bell peppers — chopped |
| 1/2 | ts | Chili powder |
| 3 | lg | Flour tortillas |
| 1 | c | Cheddar cheese — shredded |
| Cloves — minced |
INSTRUCTIONS
Preheat oven at 400. Prepare a 2 quart casserole dish with cooking spray. In a large skillet over medium high heat, warm oil. Add onions and garlic; cook, stirring for 2 to 3 minutes, or until tender. Add carrots; cook for 2 minutes. Stir beans, tomato sauce, peppers and chili powder; bring to a boil. Cook 5 minutes or until slightly thick. Scoop out 1/4 cup and set aside. Place 1 tortilla in the bottom of the prepared dish. Top with half vegetable mixture and 1/2 cup cheese. Add another tortilla, remaining vegetables and remaining cheese. Top with final tortilla and reserved vegetables. Bake for 15 to 20 minutes or until heated through. Recipe By : New Vegetarian Cuisine From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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