Ingredients
Carb balance Tortilla - 4
Olive oil - 3 tbsp
Frozen corn- cooked per instruction- 1 10 oz bag
Green bell pepper - 1
Orange bell pepper - 1
Garlic paste - 2 tbsp
Spices :
Onion salt ( Trader Joe’s ) - 1 tbsp
Cumin powder - 1 tbsp
Taco seasoning - 2 tbsp
Salt - to taste
Pepper - 1 tsp
Hatch Chile powder - 1/4 tsp
Salsa ( mild ) - 1/4 cup
Water - 1 cup
Refried beans can ( sauté on the pan with 2
Tbsp of taco seasoning) - 1.5 cups
Low fat Shredded taco cheese - 1.5 cups
Instructions
1. Pre-heat the oven to 400 F
2. Cut the peppers into small cubes
3. Place a deep pot on the stove . Heat up 3 tbsp of olive oil
4. Sauté the peppers
5. When the peppers are soft add in the garlic paste , and the spices and sauté well until the raw smell is gone.
6. Now add in the corn and mix in
7. Add the salsa and the water and mix in
8. Let the water boil off until the mixture is thick
9. Turn off the stove and let the corn pepper mixture to cool
10. Take a 9” round pan and coat with olive oil
11. Place a tortilla. Add 1/3 of the refried beans and spread it evenly
12. Then add the corn mixture and spread evenly
13. Then add the shredded cheese
14. Then cover with a tortilla
15. Repeat steps 11-13 again twice
16. Cover the top with the fourth tortilla
17. Coat the tortilla with olive oil
18. Place the pan in the pre heated over uncovered for 15 minutes
19. At 15 minutes pull the pan out carefully and cover with shredded cheese and cover it and cook for 5 minutes
20. Let it cool and then cut into 6 pieces
21. Serve with sour cream ( can have salsa, guacamole , lettuce, tomatoes etc as well on the side)
