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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place water in beans in a food processor or blender and puree to smooth. | 2. Set aside. | 3. In a large heavy skillet over medium high heat add the oil-or pre spray cold. | 4. Add the onion, zucchini, peppers and garlic, and saute for about 10 minutes. | 5. Add the corn, cumin, and red pepper flakes cooking for 2 minutes. | 6. Remove from heat and set aside. | 7. Preheat oven to 350 degrees. | 8. Lightly oil a 3 quart round baking dish-or slice your tortillas to fit a square one. | 9. Place a small amount of sauce on the bottom of prepared dish, then a tortilla, then the bean mixture, onion/pepper mixture, sauce then cheese. | 10. Repeat ending with cheese. | 11. Bake for 45 minutes or until hot and bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
red kidney bean	1	can	drained	910.3448	164.9655	67.2276	0.6897
vegetable oil cooking spray	1	teaspoon		-	-	-	-
onion	3	cups	sliced	192.0	44.832	5.28	0.48
zucchini	2 1/2	cups	sliced cooked	-	-	-	-
bell pepper	1 3/4	3/4	juillened sweet	-	-	-	-
poblano chile	2		sliced	-	-	-	-
garlic	2 -3	cloves	minced	0.0	0.0	0.0	0.0
kernel corn	1	cup	thawed	184.71	36.4767	5.1042	2.0022
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
red pepper flake	1/2	teaspoon		-	-	-	-
flour tortilla	5			-	-	-	-
green taco sauce	1 1/2	cups		48.0	12.0	0.0	0.0
jalapeno jack cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.