Chilaqules
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Onions; chopped |
| 2 | Garlic cloves; minced | |
| 2 | cups | Carrots; shredded |
| 1 | can | Kidney beans; (16 oz) |
| ½ | cup | Tomato sauce |
| ½ | cup | Bell peppers; chopped |
| ½ | teaspoon | Chili powder |
| 3 | larges | Flour tortillas |
| 1 | cup | Cheddar cheese; shredded |
Directions
Recipe by: New Vegetarian Cuisine Preparation Time: 0:15 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 ¼ cup and set aside. Place 1 tortilla in the bottom of the prepared dish. Top with half vegetable mixture and ½ 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.