Southwest Tortilla Vegetable Bake

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion
• chopped
• 3 garlic cloves
• minced
• 2 large green peppers
• diced
• 2 teaspoons dried oregano leaves
• 2 teaspoons ground cumin
• 1 (12 ounce) can corn
• drained
• 1 (26 ounce) jar salsa
• 2 (19 ounce) cans black beans
• drained and rinsed
• 2 teaspoons chili powder
• 8 ounces cream cheese
• softened
• 34 cup sour cream or 34 cup yogurt
• 12 cup chopped fresh cilantro or 12 cup fresh parsley
• 7 (9 inch) flour tortillas
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 inch baking dish.
3. In a large nonstick skillet, heat oil over medium heat; cook onion, garlic, peppers, oregano and cumin, stirring often, for 10 minutes or until vegetables are tender.
4. Remove from heat; stir in corn and 1 1/2 cups salsa.
5. In a bowl, using a fork, mash beans with chili powder.
6. In a separate bowl, blend cream cheese with sour cream; stir in cilantro.
7. Arrange three flour tortillas in prepared baking dish, covering bottom and sides.
8. Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures.
9. Top with two tortillas, tucking in sides.
10. Repeat layers.
11. Top with remaining two tortillas; spread with remaining salsa.
12. Sprinkle with cheese; cover loosely with foil.
13. Bake in oven for 30 minutes.
14. Uncover and bake for 25 minutes longer or until filling is bubbly.
15. Let stand 5 minutes before cutting.