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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F. | 2. In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy). | 3. Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside. | 4. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer. | 5. Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas. | 6. Cover the refried beans with half of the pepper-onion-tomato mixture. | 7. Sprinkle entire dish lightly with 1/2 tsp cumin. | 8. Cover with half the can of corn. | 9. Cover with half the can of beans. | 10. Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9). | 11. Cover with a final layer of tortillas. | 12. Sprinkle with black olives. | 13. Top with the remaining 1 cup salsa. | 14. Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	1		diced	32.8	7.6096	1.4104	0.2788
onion	1		diced	60.0	14.01	1.65	0.15
tomato	2		diced	44.28	9.5694	2.1648	0.49200000000000005
salsa	2	cups		150.8	34.528	7.904	0.884
cilantro	1/2	bunch	chopped	-	-	-	-
chive	1	bunch	chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
black olive	4 1/2	ounces	sliced	113.475	0.0	25.245	0.6375
corn tortilla	10			-	-	-	-
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
bean	3	cans	refried	240.0	33.931	34.7586	4.1379
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
jalapeno pepper	1/2		chopped	0.8156	0.1828	0.0256	0.0104

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